Save I was standing in a Tunis market when I first saw a vendor fold phyllo around an egg with the kind of speed that only comes from doing something a thousand times. The sizzle when it hit the oil, the way the pastry puffed and turned amber in seconds—I knew I had to learn this. Back home, my first attempt tore apart in the pan, but the taste, even messy, was enough to keep me trying. Now I can fold a brik without thinking, and that crackling sound still makes me smile.
I made these for a small dinner party once, and everyone went quiet after the first bite. One friend asked if I had bought them from a restaurant. I didn't correct her right away. Sometimes the best compliment is just watching someone reach for a second one before they have finished the first.
Ingredients
- Ground beef or lamb: Lamb adds a deeper, slightly gamey richness, but beef works beautifully if that is what you have on hand.
- Onion: Chop it fine so it melts into the filling and sweetens as it cooks, not in chunks that will make folding harder.
- Fresh parsley: The brightness cuts through the richness of the meat and egg, so do not skip it or substitute dried.
- Ground cumin: This is the warm backbone of the filling, the scent that fills the kitchen and makes you hungry before you even start frying.
- Ground coriander: It adds a citrusy, floral note that balances the cumin without competing.
- Phyllo pastry sheets: Keep them covered with a damp towel while you work, or they will dry out and crack before you can fold them.
- Large eggs: The star of the dish, so use the freshest you can find for a yolk that stays bright and creamy.
- Grated Gruyère or mozzarella cheese: Optional, but it adds a melty, salty layer that makes the filling even more luxurious.
- Sunflower or vegetable oil: You need enough to come halfway up the pastry so it fries evenly and crisps on all sides.
Instructions
- Cook the filling:
- Sauté the onion until it turns soft and translucent, then add the meat and spices, breaking it up with a wooden spoon. When it is browned and fragrant, stir in the parsley and let it cool so the egg does not cook prematurely when you assemble.
- Assemble the pastry:
- Lay out a phyllo sheet, spoon the meat into the center, and press a small well into it with the back of the spoon. Crack the egg gently into that well, sprinkle cheese over the top if using, then fold the phyllo into a triangle or rectangle, brushing the edges with water to seal.
- Fry until golden:
- Slide the brik into hot oil and resist the urge to flip it too soon; let it turn deep gold on one side before turning. The phyllo should crackle and bubble, and the egg inside will set just enough to stay tender.
- Drain and serve:
- Lift it out with a slotted spoon and set it on paper towels for just a moment. Serve it hot, while the pastry is still shattering and the yolk is still liquid.
Save One morning I made these for breakfast instead of dinner, and it felt like breaking a rule in the best way. My partner ate two standing at the counter, still in pajamas, and declared it better than any café we had been to. I agreed.
Variations You Can Try
If you want to skip the meat, canned tuna mixed with capers and a squeeze of lemon is traditional and just as satisfying. I have also made a version with mashed potato, harissa, and olives that my vegetarian friends devoured. The egg is the constant; everything else is negotiable.
Serving Suggestions
A squeeze of fresh lemon over the top is not optional for me—it cuts the richness and wakes up every flavor. I serve these with a simple salad of lettuce, tomato, and olive oil, or sometimes just pickled vegetables on the side. They are filling enough to be a light meal, but I usually think of them as the thing everyone fights over before dinner starts.
Storage and Reheating
Brik is best eaten the moment it comes out of the oil, but if you must save one, let it cool completely and reheat it in a hot oven, not the microwave. The phyllo will never be quite as crisp as it was fresh, but it will still taste good. I have never had leftovers last long enough to test how long they keep.
- Reheat at 200°C (400°F) for about 5 minutes to revive the crispness.
- Do not stack them while they are still warm or they will steam and go soggy.
- Assembled but uncooked brik can be frozen and fried straight from the freezer, adding an extra minute to the cooking time.
Save This is the kind of recipe that makes you feel capable and a little bit brave. I hope your first brik turns out perfect, but even if it does not, I promise it will still be delicious.
Common Questions
- → What type of meat works best for the filling?
Ground beef or lamb are traditional choices, providing rich flavor and good texture when seasoned and cooked.
- → How can I prevent the phyllo from tearing during assembly?
Handle phyllo gently and consider using two sheets stacked for extra strength. Lightly brush edges with water to seal.
- → Can I add cheese inside the pastry?
Yes, a sprinkle of grated Gruyère or mozzarella adds a creamy note that complements the meat and egg nicely.
- → What oil is best for frying to achieve crispiness?
Sunflower or vegetable oil with a high smoke point works well to fry the pastry evenly until golden and crisp.
- → Are there common variations to the filling?
Some variations use tuna or potato instead of meat, and adding spices like harissa or chili flakes can boost flavor.