Tunisian Brik Pastry (Print version)

Golden phyllo envelops spiced meat and egg, fried crisp for a flavorful snack or appetizer.

# What You'll Need:

→ Meat Filling

01 - 4.2 oz ground beef or lamb
02 - 1 small onion, finely chopped
03 - 1 tbsp fresh parsley, chopped
04 - 1 tsp ground cumin
05 - 1/2 tsp ground coriander
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Pastry & Assembly

08 - 4 large phyllo (filo) pastry sheets
09 - 4 large eggs
10 - 4 tbsp grated Gruyère or mozzarella cheese (optional)
11 - Sunflower or vegetable oil, for frying

# Directions:

01 - Sauté finely chopped onion in a skillet over medium heat with a small amount of oil until translucent. Add ground meat, cumin, coriander, salt, and pepper. Cook, stirring occasionally, until the meat is fully browned. Stir in chopped parsley and remove from heat to cool slightly.
02 - Place a phyllo sheet on a clean surface. For better durability, use two sheets stacked if the phyllo is very thin. Spoon 2 to 3 tablespoons of the meat filling into the center of the sheet.
03 - Create a small well in the meat filling and carefully crack one egg into the center. Sprinkle 1 tablespoon of grated cheese on top if desired.
04 - Fold the phyllo over the filling to form a triangle or rectangle, pressing edges together firmly and sealing with a little water to prevent leakage during frying.
05 - Pour oil into a frying pan to a depth of approximately 1.5 inches and heat over medium-high heat until hot but not smoking.
06 - Carefully slide the filled pastry into the hot oil. Fry for 2 to 3 minutes per side until the pastry is golden brown and crisp.
07 - Remove the pastry with a slotted spoon and drain on paper towels to remove excess oil. Serve immediately while hot and crisp.

# Expert Tips:

01 -
  • The contrast between paper-thin, shattering phyllo and a warm, oozing egg yolk is genuinely addictive.
  • It comes together in thirty minutes, making it perfect for unexpected guests or when you want something restaurant-worthy at home.
  • One brik feels like a complete meal despite its modest size—satisfying in a way that's hard to explain until you've eaten one.
02 -
  • The oil temperature is everything—too cool and your pastry absorbs oil instead of crisping; too hot and it burns before the filling cooks through.
  • Don't skip the cooling step for the meat filling; warm meat won't cook the egg properly, and the phyllo can get soggy if the filling is steaming.
03 -
  • Keep a small bowl of water nearby while you work; even tiny tears can be sealed with a damp fingertip before frying.
  • If you're nervous about the egg, you can partially cook the meat mixture in the pastry for a minute before adding the egg, though this deviates from tradition.
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