AI-generated image About Brik
A thin malsouka pastry is folded around egg, tuna, parsley and capers and fried so the shell crisps while the yolk stays runny. Eating one without spilling the yolk is a small art.
History & Culture
The exact origins of brik are debated, though it is widely considered a signature of Tunisian cuisine. Its name is thought to derive from the Turkish word "börek," reflecting Ottoman influence on the region's culinary traditions, but the specific Tunisian form with the runny egg is a local innovation. Some food historians also point to Andalusian migration, but no single origin story is universally accepted.
In Tunisia itself, variations abound - the classic is filled with egg, tuna, and capers, but versions with minced meat, cheese, or vegetables are common, often spiced with harissa. Brik holds a special place in Tunisian culture, particularly during Ramadan, where it is a beloved starter for breaking the fast. Eating it properly without spilling the yolk is considered a test of skill, and it is traditionally enjoyed with lemon and fresh bread.
Where to eat it
A Tunisian table, eaten carefully so the yolk does not run out.
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Brik - frequently asked questions
What is Brik?
A thin malsouka pastry is folded around egg, tuna, parsley and capers and fried so the shell crisps while the yolk stays runny. Eating one without spilling the yolk is a small art.
What is Brik made of?
Brik is made with malsouka pastry, egg, tuna, capers and parsley.
Where does Brik come from?
Brik comes from Tunisia, and is especially associated with Nationwide. The exact origins of brik are debated, though it is widely considered a signature of Tunisian cuisine.
Where can I eat Brik?
A Tunisian table, eaten carefully so the yolk does not run out.
Taste Brik in Tunis
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