1:04in productionCh. 1 · What the dish is and where it came from/ 1:04 · ceiling 15 min
Dishes · Street food
Brik
A North African triangular pastry pocket, commonly deep-fried, filled with egg, tuna, harissa, onion, and parsley.
Brik is the North African version of borek: a stuffed malsouka pastry commonly deep fried. It is known in Algeria and Libya as bourek, with identical ingredients and preparation.
Brik is the North African version of borek: a stuffed malsouka pastry commonly deep fried.
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How it works, in terms someone would actually use
To prepare a classic Tunisian brik, fold the pastry into triangles, stuff with mixed ingredients, then heat in a frying pan two to three minutes per side.
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What it gets right
It gets right a bold combination: whole raw egg, tuna, harissa, onion, parsley, and sometimes olives—delivered in a crisp, portable triangle.
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What it does not
It does not suit those avoiding egg or tuna, since the best-known version centers on a whole raw egg and often includes tuna.
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What it changed
It changed regional naming: same ingredients and method appear as bourek in Algeria and Libya.
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Who it is for, and who it is not
It is for people who enjoy savory, spiced, egg-based pastries with seafood and herbs.
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Is it worth your time
Yes—it’s worth your time if you want a quick, hot, triangular pastry with bold North African flavors and textures.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
It gets right a bold combination: whole raw egg, tuna, harissa, onion, parsley, and sometimes olives—delivered in a crisp, portable triangle.
What does not
It does not suit those avoiding egg or tuna, since the best-known version centers on a whole raw egg and often includes tuna.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Brik is the North African version of borek: a stuffed malsouka pastry commonly deep fried. It is known in Algeria and Libya as bourek, with identical ingredients and preparation.
How it works, in terms someone would actually use
To prepare a classic Tunisian brik, fold the pastry into triangles, stuff with mixed ingredients, then heat in a frying pan two to three minutes per side.
What it gets right
It gets right a bold combination: whole raw egg, tuna, harissa, onion, parsley, and sometimes olives—delivered in a crisp, portable triangle.
What it does not
It does not suit those avoiding egg or tuna, since the best-known version centers on a whole raw egg and often includes tuna.
What it changed
It changed regional naming: same ingredients and method appear as bourek in Algeria and Libya.
Who it is for, and who it is not
It is for people who enjoy savory, spiced, egg-based pastries with seafood and herbs. It is not for those avoiding raw egg, tuna, or harissa.
Is it worth your time
Yes—it’s worth your time if you want a quick, hot, triangular pastry with bold North African flavors and textures.