Tunisian Brik Pastry (Printable)

Crispy phyllo enveloping spiced meat, egg, and optional cheese, perfect for a savory 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 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 (filo) 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 It:

01 - In a skillet over medium heat, sauté the onion in a small amount of oil until translucent. Add ground meat along with cumin, coriander, salt, and pepper. Cook, stirring occasionally, until the meat is browned and fully cooked. Stir in the chopped parsley, then remove from heat and allow to cool slightly.
02 - Place a phyllo sheet on a clean surface. Use two sheets stacked if the sheets are very thin. Spoon 2 to 3 tablespoons of the meat mixture into the center of the sheet.
03 - Create a small well in the meat filling and carefully crack an egg into it. Sprinkle 1 tablespoon of grated cheese over the egg if desired.
04 - Fold the phyllo over the filling to form a triangle or rectangle, ensuring edges are sealed by dampening lightly with water.
05 - Heat oil to a depth of approximately 1.5 inches in a large frying pan over medium-high heat. When the oil is hot, carefully slide in the filled pastry. Fry for 2 to 3 minutes per side or until golden brown and crisp.
06 - Remove the fried pastries with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • The contrast of crispy phyllo against a silky runny yolk is genuinely addictive—you'll want to make a second batch before the first one cools.
  • It's the kind of appetizer that makes people think you've been cooking all day, even though from start to finish it takes less time than ordering takeout.
02 -
  • The egg must go into a well in the filling, not under or beside it, or it will leak out into the oil and your brik will fall apart—I learned this the hard way and fished phyllo scraps out of hot oil.
  • Your phyllo sheets will tear; this is completely normal and almost impossible to avoid, but tiny tears don't matter because the filling and cheese help hold everything together once it hits the oil.
03 -
  • Let your meat mixture cool completely before assembling, or the heat will start cooking the egg white before the pastry even touches oil.
  • If phyllo sheets stick together, gently peel them apart and work with a barely damp kitchen towel nearby—it's your secret weapon for keeping them manageable without drying them out.
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