Tunisian Brik Pastry Delight (Printable)

Golden-crisp phyllo envelops savory spiced meat and tender egg in a flavorful Tunisian snack.

# What You'll Need:

→ Meat Filling

01 - 4.2 oz ground beef or lamb
02 - 1 small onion, finely chopped
03 - 1 tbsp fresh parsley, chopped
04 - 1 tsp ground cumin
05 - 1/2 tsp ground coriander
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Pastry & Assembly

08 - 4 large phyllo (filo) pastry sheets
09 - 4 large eggs
10 - 4 tbsp grated Gruyère or mozzarella cheese (optional)
11 - Sunflower or vegetable oil, for frying

# How to Make It:

01 - Heat a skillet over medium heat with a small amount of oil. Sauté the finely chopped onion until softened. Add ground meat, cumin, coriander, salt, and black pepper. Cook until the meat is browned and thoroughly cooked. Stir in chopped parsley and remove from heat to cool slightly.
02 - Lay a phyllo sheet on a clean surface, doubling sheets if very thin. Spoon 2 to 3 tablespoons of the meat mixture onto the center of the sheet.
03 - Create a small well in the meat filling and carefully crack one egg into it. Sprinkle 1 tablespoon of grated cheese over the filling if desired.
04 - Fold the phyllo over the filling into a triangle or rectangle shape, sealing all edges by brushing with a little water.
05 - Pour oil to a depth of approximately 1.5 inches in a large frying pan and heat over medium-high until hot. Carefully place the filled pastries in the oil and fry for 2 to 3 minutes per side until golden brown and crisp.
06 - Remove the pastries with a slotted spoon and drain on paper towels. Serve immediately while warm and crisp.

# Expert Suggestions:

01 -
  • The contrast between shattering crispy pastry and a warm, runny egg center is honestly addictive—it never gets old.
  • Meat-and-egg briouats come together faster than you'd expect, making them perfect for impressing people without spending all day cooking.
  • They taste like street food adventure but feel fancy enough to serve at a dinner party.
02 -
  • If your egg cracks into the oil instead of staying in the filling, don't panic—it still tastes delicious, just slightly less photogenic, and you'll laugh about it later.
  • The oil temperature is everything; if it's too cool, the pastry absorbs oil and becomes greasy instead of crispy, so don't skip the testing-with-a-small-piece step.
  • Room-temperature eggs fold into the filling much more gently than cold ones; take them out of the fridge 10 minutes before you're ready to assemble.
03 -
  • A pinch of harissa or chili flakes mixed into the meat filling transforms the whole thing into something spicier and more complex—start small and taste as you go.
  • If you forget to let the filling cool and it's still hot when you add the egg, crack the egg into a small bowl first and let it sit for a moment; the residual heat will cook it slightly, preventing the yolk from being completely raw.
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