I don’t have many Tunisian recipes on the blog yet, but I plan to remedy that. Tunisian cuisine is indeed rich, varied, and flavorful. Among its iconic dishes, we find the famous brick, couscous, lablabi, mloukhia, tajine malsouka, fricassés, and many others.
I’m starting with a very easy recipe, but one that is among the most popular: the Tunisian brik with tuna and egg, with potato, a classic must-have during Ramadan accompanied by a bowl of harira, but also perfect for a quick meal, accompanied by a salad. A large brick, folded into a big triangle.
This recipe is appreciated for the crispiness of the well-browned and crunchy brick pastry sheet that encloses a flavorful filling, with the egg runny or not, depending on the chosen cooking method and individual taste. It’s possible to personalize the recipe by adding a cheese of your choice, onions, or even other spices to vary the flavors. A simple, quick, and irresistible recipe that you absolutely must try!
I usually make my own brik pastry, but for this recipe I buy it, as it requires 30 cm-wide sheets to make large bricks. You can find very good ones in supermarkets.
Table of Contents
Tunisian Brik vs Algerian Bourek Annabi
Tunisian brik and Algerian Bourek Annabi look very similar and are often mistaken for one another, but apart from the egg, they are quite different. The Tunisian version typically includes tuna, while the Algerian one uses ground meat. Potatoes are often found in both, although according to what I’ve read, traditional Bourek Annabi doesn’t include any.
Ingredients:
NB: Find the printable recipe card at the end of the content.
The quantities should be adjusted according to the number of people. Count one brick sheet per person.
- 8 brick pastry sheets (30 cm in diameter)
- 8 eggs
- 250 g canned tuna
- 4 potatoes (about 1/2 kg) or less according to your taste
- 2 tablespoons capers (optional)
- 3 tablespoons chopped fresh parsley (more or less)
- Salt and pepper to taste
- 100 g grated cheese (Edam, Gouda, mozzarella, etc.) or pieces of Kiri cheese
- Vegetable oil for frying
- 2 lemons (for serving)
Optional:
- Harissa
- Minced onion
Preparation steps :
Peel and cut the potatoes into thin slices or cubes, then cover them with water in a saucepan.
Cook over medium heat for about twenty minutes, or until they are very tender.
Drain the potatoes, then mash them with a little salt, pepper, and a drizzle of olive oil.
Drain the tuna and flake it on a plate.
Place a brick sheet on the work surface, smooth side down, and leave the other sheets in their packaging to prevent them from drying out.
Slightly fold the 4 rounded sides to form a square (see image below). Stick the edges with a little egg yolk to hold them in place, then brush the edges with egg yolk so you can stick them together later to form the triangle.
Place a small amount of mashed potatoes in the center of this square in a circle. Add some flaked tuna, parsley, and a few capers.
Break an egg in the center, then add grated cheese on top.
Fold the square into a triangle to enclose the filling, making sure to seal the edges well to prevent the filling from escaping during cooking.
Heat the oil in a large frying pan over medium heat.
Lift the triangle by the side folded upwards, to prevent the egg from escaping, and place it flat in the oil. Press the opening with a fork to keep it closed until it seals.
Fry the briks on both sides until they are golden brown and crispy.
Note: Cook on high heat to brown them quickly if you want to keep the egg runny, or on medium heat to extend the cooking time and get a more cooked egg.
Drain on a rack to remove excess oil and continue cooking the other prepared briks as you go.
Serve the Tunisian bricks hot, accompanied by lemon wedges to add a touch of freshness.
Tips of storage :
Tunisian briks, unlike other types of briks, are preferably prepared just before serving, as they quickly lose their crispiness.
If you want to organize and prepare them a few hours in advance, you can form the squares and place the filling: potatoes, tuna, capers, and parsley. Cover them and leave them in the refrigerator until cooking time.
Just before frying, crack the egg in the center, add the cheese, then close into a triangle and cook immediately.
Once cooked, you can reheat them in the oven, but they won’t fully regain their crispiness. It’s therefore best to eat them immediately after frying to enjoy their perfect texture.
Tunisian Brik with Tuna and Egg
INGREDIENTS
The quantities should be adjusted according to the number of people. Count one brick sheet per person.
- 8 brick pastry sheets 30 cm in diameter
- 8 eggs
- 250 g canned tuna
- 4 potatoes about 1/2 kg or less according to your taste
- 2 tablespoons capers optional
- 3 tablespoons chopped fresh parsley more or less
- Salt and pepper to taste
- 100 g grated cheese Edam, Gouda, mozzarella, etc. or pieces of Kiri cheese
- Vegetable oil for frying
- 2 lemons for serving
Optional:
- Harissa
- Minced onion
PREPARATION
- Peel and cut the potatoes into thin slices or cubes, then cover them with water in a saucepan.
- Cook over medium heat for about twenty minutes, or until they are very tender.
- Drain the potatoes, then mash them with a little salt, pepper, and a drizzle of olive oil.
- Drain the tuna and flake it on a plate.
- Place a brick sheet on the work surface, smooth side down, and leave the other sheets in their packaging to prevent them from drying out.
- Slightly fold the 4 rounded sides to form a square (see image below). Stick the edges with a little egg yolk to hold them in place, then brush the edges with egg yolk so you can stick them together later to form the triangle.
- Place a small amount of mashed potatoes in the center of this square in a circle. Add some flaked tuna, parsley, and a few capers.
- Break an egg in the center, then add grated cheese on top.
- Fold the square into a triangle to enclose the filling, making sure to seal the edges well to prevent the filling from escaping during cooking.
- Heat the oil in a large frying pan over medium heat.
- Lift the triangle by the side folded upwards, to prevent the egg from escaping, and place it flat in the oil. Press the opening with a fork to keep it closed until it seals.
- Fry the briks on both sides until they are golden brown and crispy.
- Note: Cook on high heat to brown them quickly if you want to keep the egg runny, or on medium heat to extend the cooking time and get a more cooked egg.
- Drain on a rack to remove excess oil and continue cooking the other prepared briks as you go.
- Serve the Tunisian bricks hot, accompanied by lemon wedges to add a touch of freshness.
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