Brik

Tunisian brik is a popular dish that consists of flaky dough stuffed with a variety of savory ingredients. Brik is traditionally made with malsouqa dough, but phyllo pastry, which is more widely available, is frequently used as a substitute. Brik is typically made with laminated pastry layers to achieve a crunchy, layered texture.

Stuffing is stuffed into the pockets, which are then skillfully folded before being fried in deep oil or baked in an oven. The most common filling is tuna, which is seasoned with traditional North African spices like cilantro, chilis, pepper, or coriander seeds.

A raw egg is frequently placed on top of the tuna filling before the pastry is carefully folded, allowing the egg to partially cook inside the flaky pastry. Other filling options include minced meat, anchovies, chicken, and a variety of vegetables. Lemon wedges are a traditional accompaniment to a plate of hot briks because it is usually deep-fried.

The pastry is drizzled with lemon juice, which adds a needed freshness to the dish. According to Tunisian wedding tradition, the potential future husband is served an egg brik and is expected to eat it without dripping in order to marry the bride.

Brik is commonly served as a Ramadan meal, but it is also eaten throughout the year. Brik is always served hot and fresh.