Pin it The first time I bit into a brik, I was standing at a street stall in Tunis, grease dripping down my fingers as the phyllo shattered between my teeth. That crispy, shattering exterior giving way to the soft, runny yolk inside was something I'd never experienced before—it felt simultaneously delicate and indulgent. I went back three days in a row, each time watching the vendor move with such practiced ease, folding and frying like it was second nature. When I finally asked if he'd teach me, he just laughed and said the best lessons happen in your own kitchen, trial and error included.
I made these for my partner on a quiet Sunday morning, plating them still hot with lemon wedges on the side. Watching them cut into the pastry and that golden yolk spill across the plate felt like I'd transported them somewhere—and honestly, that's when I knew I'd nailed the recipe. There's something about serving food that carries a memory of another place that makes the ordinary feel like an occasion.
Ingredients
- Ground beef or lamb, 120 g: The meat forms the savory foundation, and lamb gives a more authentic Tunisian flavor if you can find it, though beef works beautifully too.
- Small onion, finely chopped: Don't skip the fine chop—you want it to almost melt into the meat as it cooks, not announce itself in chunks.
- Fresh parsley, 1 tbsp chopped: This brightens everything; dried parsley won't give you that fresh finish that makes people ask what your secret ingredient is.
- Ground cumin and coriander, 1 tsp and 1/2 tsp: These warm spices are what make brik taste like itself—they're non-negotiable.
- Salt and black pepper: Season as you taste; the meat should be savory enough that you want to eat it plain.
- Phyllo sheets, 4 large: Handle these like they're precious—they tear easily, but that's part of their charm; a small tear can be sealed with water.
- Large eggs, 4: The runny yolk is the whole point, so use eggs at room temperature and be gentle when cracking them into the pastry.
- Gruyère or mozzarella cheese, 4 tbsp grated: This is traditional in some regions and optional in others; it adds richness and helps bind things together.
- Sunflower or vegetable oil, for frying: You need enough to create that golden, crispy exterior—don't skimp here.
Instructions
- Build your meat base:
- Sauté the onion in a skillet over medium heat until it's soft and translucent, then add the ground meat with cumin, coriander, salt, and pepper. Watch as the meat transforms from raw to deeply browned—it should smell almost intoxicating by the time it's done. Stir in the parsley and set aside to cool slightly; warm filling is okay, but hot filling will cook the egg white before it hits the oil.
- Prepare your pastry:
- Lay a phyllo sheet on a clean surface and spoon 2 to 3 tablespoons of the meat mixture into the center. If your phyllo is particularly thin or fragile, layer two sheets together for stability.
- Create the egg pocket:
- Make a small well in the meat filling with the back of a spoon, then carefully crack an egg directly into it. Sprinkle with cheese if you're using it—this step feels a bit precarious, but trust it.
- Seal and fold:
- Fold the phyllo over the filling to create a triangle or rectangle shape, using a tiny brush or your fingertip dipped in water to seal the edges. The water helps the phyllo stick to itself, keeping the egg from escaping during frying.
- Fry until golden:
- Heat 3 to 4 centimeters of oil in a large frying pan over medium-high heat—it should shimmer and move easily. Carefully slide the brik into the hot oil and fry for 2 to 3 minutes per side until the pastry is golden and crispy, listening for that satisfying sizzle.
- Finish and serve:
- Remove with a slotted spoon and drain on paper towels while still hot. Serve immediately with lemon wedges and a simple green salad; the brightness of fresh lemon against the richness of the egg is essential.
Pin it I once made these for a dinner party and accidentally overheated the oil, watching in horror as the first brik darkened too quickly, the egg still undercooked inside. The second batch was perfect, and I learned that there's something humbling about realizing the small moments matter most. Now I test the oil temperature with a tiny corner of phyllo first, and it's made all the difference.
Why Phyllo Matters
Phyllo is delicate, yes, but that delicacy is what gives brik its signature character. The layers shatter and crisp in the hot oil, creating this impossible texture—simultaneously fragile and structurally sound. I used to avoid working with it because I was terrified of tearing it, but I've learned that a small tear won't ruin anything; the water seal and the frying process cover a multitude of small mishaps.
The Runny Yolk Question
Some people prefer their yolk cooked through, and that's absolutely valid, but the traditional brik relies on that soft, runny center. The warmth of the pastry cooks the white just enough while keeping the yolk almost liquid—it's a textural contrast that makes each bite interesting. If you prefer it firmer, simply fry the brik a minute longer per side, though you risk the pastry getting darker.
Variations and Make-Ahead Tips
Once you master the basic brik, the variations are endless. I've made versions with tuna instead of meat on lazy summer afternoons, and potato-filled versions for vegetarian friends. You can assemble briks a few hours ahead and refrigerate them until you're ready to fry, though I've found they're best eaten the moment they come out of the oil.
- Try adding a pinch of harissa or chili flakes to the meat for extra depth and heat.
- Serve alongside a simple green salad with lemon dressing to cut through the richness.
- Make extra filling; it's wonderful with couscous the next day or tucked into sandwiches.
Pin it Brik taught me that sometimes the best dishes are the ones that ask you to be a little brave in the kitchen, that require you to trust your instincts and learn from small failures. Every time I make one, I'm transported back to that street stall in Tunis, and I get to share that moment with whoever I'm cooking for.
Recipe FAQs
- → What type of meat is best for Tunisian brik?
Ground beef or lamb provides a flavorful and tender filling, seasoned with aromatic spices for a traditional taste.
- → Can I use different cheeses in the filling?
Gruyère or mozzarella add a mild, creamy touch that complements the meat and egg without overpowering the flavors.
- → How do I prevent the phyllo from tearing while assembling?
Work with gentle hands, and use two sheets if the phyllo is very thin; sealing edges with water helps keep the filling secure during frying.
- → What is the ideal oil temperature for frying?
Maintain medium-high heat; the oil should be hot enough to crisp the pastry in 2–3 minutes per side without burning.
- → Are there variations to the traditional filling?
Yes, fillings like tuna or potato can be used for different flavors and textures, often accompanied by herbs and spices.
- → How should Tunisian brik be served?
Serve immediately while hot and crisp, ideally with lemon wedges and a simple green salad to balance richness.