Tunisian Brik Pastry (Print version)

A classic Tunisian snack featuring crispy phyllo with a savory meat and egg filling, golden fried to perfection.

# What You Need:

→ Meat Filling

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

→ Pastry & Assembly

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

# How to Make:

01 - Sauté finely chopped onion in a skillet over medium heat with a small amount of oil until softened. Add ground meat, cumin, coriander, salt, and black pepper; cook until browned and fully cooked. Stir in chopped parsley, then remove from heat and let cool slightly.
02 - Place a phyllo sheet on a clean surface. For extra sturdiness, layer two sheets. Spoon 2 to 3 tablespoons of the cooled meat mixture onto the center of the sheet.
03 - Create a small well in the meat filling and carefully crack one egg into it. Sprinkle one tablespoon of grated cheese on top if using.
04 - Fold the phyllo over the filling to form a triangle or rectangle shape, sealing all edges with a little water to prevent leakage during frying.
05 - Heat oil to about 1.5 inches depth in a frying pan over medium-high heat. Once hot, carefully slide the shaped pastry into the pan and fry for 2 to 3 minutes on each side until golden brown and crisp.
06 - Remove the fried pastry using a slotted spoon and place on paper towels to drain excess oil. Serve immediately while hot and crispy.

# Expert tips:

01 -
  • The egg yolk becomes a natural sauce that transforms every bite—you'll never forget that first taste.
  • Ready in 30 minutes total, crispy on the outside with no soggy middle if you fry at the right temperature.
  • Impresses guests without fancy techniques, just good timing and a little patience with the phyllo.
02 -
  • The egg will still be slightly soft inside when the pastry turns golden—that's intentional, and it's perfect, so resist the urge to fry longer.
  • If your phyllo tears while assembling, a small patch of another sheet sealed with water works fine; no one sees the inside.
03 -
  • Keep phyllo covered with a damp towel while you work—exposed to air, it dries out and becomes impossible to fold without cracking.
  • If an egg cracks before it goes into the oil, you can still fry it, but you lose that beautiful runny yolk that makes brik special.
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