Save The first time I bit into a brik, I was standing at a small counter in Tunis, oil dripping down my wrist, and I understood immediately why Tunisians consider this the perfect street food. That crispy, shattering phyllo shell gave way to a soft egg yolk that broke across the warm spiced meat inside—it was chaos and comfort all at once. Years later, I still chase that exact moment of golden-fried perfection every time I make them at home.
I made these for my partner one morning when we were both starving and impatient, and I'll never forget how they devoured them straight from the paper towels, not even waiting for them to cool. That's when I realized brik isn't fancy—it's pure satisfaction in phyllo form.
Ingredients
- Ground beef or lamb, 120 g: The heart of the filling; lamb gives it a deeper, more authentic Tunisian flavor, but beef works beautifully too and costs less.
- Small onion, finely chopped: Sautéed until soft, it sweetens as it cooks and becomes almost invisible in the filling.
- Fresh parsley, 1 tbsp chopped: Adds brightness and freshness that cuts through the richness of the egg and meat.
- Ground cumin, 1 tsp: The signature spice that makes people ask what that magical flavor is.
- Ground coriander, 1/2 tsp: Subtle and warm, it deepens the cumin without overpowering.
- Salt and black pepper to taste: Season generously; the filling is the flavor engine of the whole pastry.
- Phyllo pastry sheets, 4 large: Handle these like they're delicate and they'll reward you; they're the difference between crispy and chewy.
- Large eggs, 4: One per pastry, creating that molten center that makes brik special.
- Gruyère or mozzarella cheese, 4 tbsp grated: Optional but traditional in some versions; it adds richness and helps hold the filling together.
- Sunflower or vegetable oil for frying: You need enough to shallow-fry, roughly 3–4 cm deep in your pan.
Instructions
- Build your flavor base:
- Sauté the chopped onion in a little oil over medium heat until it's soft and starting to turn golden. Add the ground meat and cook until completely browned, breaking it apart as it cooks. Stir in the cumin, coriander, salt, and pepper, then finish with the fresh parsley. The kitchen will smell incredible at this point. Let it cool slightly so it won't cook the egg when you add it.
- Prepare your phyllo canvas:
- Lay one phyllo sheet on a clean, dry surface. If the sheets feel paper-thin, stack two together for sturdiness. Spoon 2–3 tablespoons of the cooled meat mixture onto the center, leaving space around the edges for folding.
- Create the egg pocket:
- Make a small well in the meat filling with the back of a spoon. Carefully crack an egg into this well, being gentle so the yolk stays intact. If you're using cheese, sprinkle about 1 tablespoon over the egg and meat right now.
- Seal it up:
- Fold the phyllo over the filling to create a triangle, rectangle, or envelope shape—whatever feels natural. Dip a brush or your finger into water and seal the edges firmly; water acts like glue for phyllo, so don't skimp here. The seal is what keeps the egg from leaking out during frying.
- Get your oil singing:
- Pour 3–4 cm of oil into a large frying pan and heat it over medium-high heat. You'll know it's ready when a tiny piece of phyllo immediately sizzles and floats to the surface. If it browns too fast, lower the heat slightly.
- Fry until golden:
- Slide the filled pastry carefully into the hot oil. Fry for 2–3 minutes until the bottom is deep golden, then flip and fry the other side for another 2–3 minutes. The whole pastry should be crispy and a rich golden color. You're looking for that audible crackle when you move it around the pan.
- Drain and serve immediately:
- Transfer the brik to a paper-towel-lined plate using a slotted spoon. Serve while still hot and crackling, preferably within a minute or two of frying.
Save I once made brik for a dinner party and watched everyone's face change in that split second when they bit through the shell and the egg yolk spilled out. That's when I realized this isn't just food—it's a small moment of theater on a plate.
The Secret to Crispy Phyllo
Phyllo is temperamental but not impossible once you understand it. The key is keeping your phyllo sheets from drying out before you use them; I cover mine with a barely damp kitchen towel while I work. Also, stacking two sheets together gives you insurance against tears and creates a sturdier shell that fries to an extra-shattered golden finish. The oil temperature matters too—if it's not hot enough, the pastry absorbs oil and becomes greasy rather than crispy.
What to Serve Alongside
Brik is best eaten immediately, when the contrast between the crispy shell and the warm, soft filling is at its peak. I always have lemon wedges nearby—a squeeze of fresh lemon cuts through the richness beautifully. A simple green salad or some quick pickled vegetables on the side make it feel like a complete meal rather than just a snack, and they add a cool contrast to the heat of the pastry.
Variations Worth Exploring
Once you master the basic brik, you can play with the filling. Tuna mixed with a little mayo and capers becomes a different but equally craveable version. Mashed potato with a touch of harissa and fresh herbs creates a vegetarian option that's just as satisfying. Some versions add a splash of harissa to the meat filling for extra heat, which I do on days when I want to wake up my palate. The technique stays the same, just the filling changes, so the possibilities multiply quickly.
- Try adding a pinch of harissa or chili flakes to the meat mixture for a spiced kick.
- Swap the meat for flaked tuna or mashed potato if you're feeding vegetarians or just want variety.
- Some cooks add a tiny dollop of tomato paste to the filling for tanginess, which I think is brilliant.
Save Brik is proof that simple ingredients, treated with care, create something people genuinely crave. Make these once and you'll find yourself making them again.
Recipe FAQs
- → What type of meat works best for this dish?
Ground beef or lamb provide rich flavor and a tender filling that complements the crispy pastry.
- → Can I use alternatives to ground meat?
Yes, tuna or mashed potato can be used as fillings for a different but tasty variation.
- → How do I keep the phyllo from tearing during assembly?
Work gently with the sheets, stacking two if needed for strength, and use a little water to seal edges carefully.
- → What oil is best for frying the pastry?
Sunflower or vegetable oil works well for frying, providing a neutral taste and achieving a crisp texture.
- → Is it necessary to add cheese inside the pastry?
Cheese is optional but adds a creamy layer that enhances the overall richness and complements the spices.
- → How can I add extra flavor to the filling?
Incorporate harissa or chili flakes into the meat mixture for a spicy kick and deeper complexity.