Master the Art of Tunisian Brik with These Three Authentic Recipes

Every time I make brik, I think of my grandmother. She was not Tunisian, and she did not prepare brik with an egg inside. Instead, she filled the same wonderfully crisp pastry with spicy meat for Moroccan cigars. Even so, the flavor of that flaky, crunchy pastry brings back the same warm memories.

If you love brik, you don’t really need meat to enjoy it. That’s why I have grown to love the Tunisian version as well, and I make it in many different variations. The simplest consists of two brik pastry sheets, one on the bottom and one placed over the filling to enclose the egg.

When I want to make something extra special, I prepare one of these three delicious recipes. The most time consuming is the version filled with creamy mashed potatoes, but it is absolutely worth the effort.

Before we begin, here are a few tips for making truly perfect brik.

• Make sure the oil is very hot before frying. This is the secret to an irresistibly crisp pastry.

• Do not overfill the mashed potato brik. Too much filling will cause the pastry to tear, making it difficult to seal.

• Serve brik immediately while it is hot. That is when it is at its best. Once it cools, it loses much of its wonderful texture.

Classic Brik with Egg and Tuna

Ingredients

• 1 sheet of brik pastry

• 1 egg

• Half a disposable cup of tuna, drained

• Chopped parsley

• Salt and black pepper

• Oil for frying

Instructions

Heat a small amount of oil in a frying pan and place one sheet of brik pastry in the pan.

Beat the egg and mix it with the drained tuna and chopped parsley. Season with salt and pepper, then pour the mixture onto the pastry.

When the egg begins to set, either fold the pastry into a triangle or cover it with a second sheet of brik pastry and carefully flip it over. Continue frying until both sides are crisp and golden.

Mashed Potato Brik

Ingredients

• 1 sheet of brik pastry

• 1 egg

• 1 boiled potato, mashed

• 1 fried onion

• Turmeric

• Salt and black pepper

• Oil for frying

Instructions

Mix the mashed potato with the fried onion, turmeric, salt, and pepper.

Spread some of the potato mixture onto the pastry and make a small well in the center. Crack the egg into the well.

Carefully fold the pastry and fry it in hot oil until it is beautifully golden and crisp.

Brik with Mixed Greens

Ingredients

• 1 sheet of brik pastry

• 1 egg

• A mixture of one or more of the following: chopped spinach, Swiss chard, chives, green onions, dill, cilantro, or parsley

• Salt and black pepper

• A little cheese or butter, if you would like a dairy version

• Oil for frying

Instructions

Lightly sauté the greens until they soften.

Place the greens on the pastry, crack the egg over them, and add a little cheese if desired. Season with salt and pepper, then fold the pastry.

Fry until the pastry is crisp, flaky, and beautifully golden.

Enjoy immediately while still hot for the best flavor and texture.