Tunisian Brik Pastry Classic (Printable)

Crisp phyllo pastry filled with egg and spiced meat offers a flavorful Tunisian street food delight.

# Ingredient List:

→ 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 - ½ tsp ground coriander
06 - ½ tsp salt
07 - ¼ 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 - In a skillet over medium heat, sauté the finely chopped onion in a small amount of oil until soft. Add the ground meat, ground cumin, ground coriander, salt, and black pepper. Cook until browned and fully cooked, then stir in the chopped parsley. Remove from heat and let cool slightly.
02 - Place one phyllo sheet on a clean surface. If the sheets are very thin, stack two together for durability. Spoon 2 to 3 tablespoons of the meat filling onto the center of the sheet.
03 - Create a small well in the meat mixture and carefully crack one large egg into the center. Sprinkle one tablespoon of grated cheese over the egg if desired.
04 - Fold the phyllo over the filling to form a triangle or rectangle, sealing the edges with a little water to ensure they stick.
05 - Heat about 1.5 inches (3 to 4 cm) of oil in a large frying pan over medium-high heat. When hot, carefully slide the filled pastry into the oil. Fry each side for 2 to 3 minutes until golden brown and crisp.
06 - Remove the pastry with a slotted spoon and drain on paper towels. Serve immediately while hot and crisp.

# Expert Suggestions:

01 -
  • The contrast between the shatteringly crisp phyllo and that warm, runny egg yolk is genuinely addictive.
  • You can make these in about 30 minutes start to finish, which makes them perfect for impressing people without spending all day in the kitchen.
  • The meat filling is so savory and aromatic that even non-adventurous eaters find themselves going back for another.
02 -
  • Cold or room-temperature eggs are your friend here—if you crack a cold egg into hot meat and phyllo, the white will cook before the yolk even sets, and you lose that essential runny center that makes brik brik.
  • Phyllo sheets tear if you look at them wrong, so keep them covered with a barely damp towel and only uncover one at a time. This single habit will save you more frustration than any other tip.
03 -
  • If your phyllo sheets are particularly thin, stack two together before filling—it gives you more margin for error and creates an even more satisfying crunch.
  • Keep a small bowl of water and a brush or damp fingertip within reach while assembling; the difference between a sealed brik and one that bursts in the oil is literally that moisture on the edges.
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