Crispy fried pastry with egg, tuna, and capers
Tunisian Brik
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Servings
2
2 briks
Difficulty
Medium
Cost
Budget
$
Tunisian Brik
Crispy fried pastry with egg, tuna, and capers
★4.6(13)
A golden, crispy Tunisian pastry folded around a whole egg, flaked tuna, capers, and parsley, then fried until shattery. Crack it open and the runny yolk oozes out like liquid gold.
10m
Prep Time
5m
Cook Time
15m
Total Time
2
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Brik is Tunisia's most iconic snack — a paper-thin malsouka (or phyllo) wrapper encasing a runny egg and savory filling, fried just long enough to crisp the outside while keeping the yolk molten.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
Mediterranean cooking celebrates the connection between good food and good living. Tunisian Brik embodies that spirit with bright, fresh flavors and wholesome ingredients that nourish as much as they satisfy. This recipe proves that eating well does not require complicated techniques — just quality ingredients and a little care.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
Ingredients
- 2 sheets malsouka, brik pastry, or phyllo dough
- 2 eggs
- 1 small can tuna, drained and flaked
- 1 tbsp capers, chopped
- 2 tbsp fresh parsley, chopped
- Oil for frying
Instructions
- 1
Mix flaked tuna, capers, parsley, and a squeeze of lemon in a bowl.
- 2
Lay a pastry sheet flat. Place half the tuna mixture on one half, make a well, and crack an egg into it.
- 3
Fold the pastry over to form a half-moon, pressing edges to seal tightly.
- 4
Fry in 1 inch of hot oil (375°F) for 1-2 minutes per side until golden and crispy.
- 5
Drain on paper towels and serve immediately with lemon wedges and harissa.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Arrange on a platter for easy sharing at your next gathering
Substitutions
MalsoukaPhyllo dough or spring roll wrappers
Both crisp up well in hot oil
TunaMinced lamb or potato filling
Both are traditional Tunisian brik variations
Tips & Storage
Pro Tips
Work quickly once the egg is cracked — seal and fry immediately so the yolk stays runny.
If using phyllo, use 2 sheets layered together for enough strength to hold the filling.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Not recommended — the egg yolk and pastry cannot be restored to their original state.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Presentation matters more for appetizers than almost any other course. A simple garnish of fresh herbs or a drizzle of good oil transforms the visual appeal.
Nutrition Facts
Per serving (210mg) · 2 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates14g
Fat22g
Fiber480mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is malsouka pastry?
- Ultra-thin Tunisian pastry sheets similar to phyllo but slightly more pliable. Phyllo is the best substitute.
- How do I keep the yolk runny?
- Fry very quickly in hot oil — 1-2 minutes per side is all it takes.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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