Tunisian brik

Brik: A Beloved Street Food Classic

This comfort food par excellence was once sold from hole-in-the-wall street stalls, hot and crisp straight from the fryer. Back then, a Brik cost just a couple of cents—and to save even more, some customers would bring their own egg.

I’ll be posting a video soon to show you the whole process, but here’s how you can make this iconic treat at home.

WRAPPER

Ingredients:

• 2 cups water

• 2 cups flour

Instructions:

1. Mix the water and flour thoroughly until you get a smooth, opaque batter—thin enough to brush, but thick enough to coat.

2. Heat a crêpe maker or stretch a flat Teflon pan over a pot of boiling water.

3. Using a brush, paint a thin layer of batter onto the hot surface.

4. After 1–2 minutes, the wrapper will cook and begin to lift from the pan. Gently remove it.

(Tip: You can make several wrappers in advance and keep them covered so they don’t dry out.)

FILLING

Ingredients:

• ½ onion

• A handful of parsley

• Canned tuna

• Salt

Instructions:

1. Finely chop the onion and parsley together.

2. Generously salt the mixture—this will draw out the moisture.

3. After 10–15 minutes, rinse thoroughly and squeeze out all excess water.

ASSEMBLY & FRYING

Additional ingredients:

• 1 egg per Brik

• Hot sauce (optional)

• Neutral frying oil (e.g. sunflower or canola)

Instructions:

1. Heat oil in a pan to 365°F (185°C).

2. Place a wrapper on a plate.

3. Spoon a circle of the tuna-onion-parsley mixture into the center.

4. Carefully crack an egg into the middle of the circle. Add hot sauce if you like a kick.

5. Fold the wrapper over to seal—triangle or half-moon shapes work well.

6. Gently slide the Brik into the hot oil. Fry on both sides until crisp and golden brown.

Serve hot and enjoy while the yolk is still runny and rich.This is street food with soul—simple, savory, and unforgettable.