Brik
In its own language: بريك
A deep-fried North African pastry filled with egg, tuna, and herbs
Brik is a North African deep-fried pastry, most famous in Tunisia, Algeria, and Libya. It is made with thin sheets of dough called malsouka or warka, folded around fillings such as raw egg, tuna, onion, parsley, and harissa. Brik is often eaten as a snack or appetizer and is known for its crisp exterior and savory fillings.
- Brik uses thin pastry sheets called malsouka or warka
- The classic filling is a whole raw egg with tuna, onion, parsley, and harissa
- It is deep-fried for a crisp, golden crust
- Known as bourek in Algeria and Libya
- Popular in eastern Algerian cities like Annaba and Constantine
What is Brik?
Brik is a crisp, deep-fried pastry from North Africa, especially Tunisia, Algeria, and Libya. It uses thin sheets of dough called malsouka or warka, wrapped around a filling. The most common version holds a whole raw egg, tuna, chopped onion, parsley, and harissa (a spicy chili paste). Other fillings can include ground meat, chicken, anchovies, olives, capers, or cheese. The pastry is folded, often into triangles, and fried until golden. The result is a crunchy exterior with a soft, savory center.
Where does Brik come from?
Brik traces back at least 500 years, though its exact beginnings are unclear. It is related to the broader family of stuffed pastries known as börek or burek, found across the Middle East and North Africa. The dish is known by many names, including bric, bourek, and boreeka, reflecting its spread and adaptation in different regions. In Algeria and Libya, it is called bourek and is especially popular in eastern Algerian cities like Annaba and Constantine.
How is Brik made?
To make brik, a sticky dough is spread in overlapping circles on a hot surface to form thin sheets called malsouka or warka. A filling, often a raw egg with tuna, onion, parsley, and harissa, is placed in the center. The pastry is folded, usually into a triangle, to enclose the filling. It is then quickly deep-fried in oil for a few minutes on each side until crisp and golden. Some versions may be served in pita bread.
How and when is Brik eaten?
Brik is usually eaten hot, straight from the fryer, as a snack or appetizer. It is a common street food and is also served at home. People may eat it by hand, biting into the crisp pastry to reach the soft filling inside. It can be enjoyed on its own or with accompaniments like olives or a squeeze of lemon. Brik is popular in everyday meals and gatherings.
Kinds of Brik
Brik has many regional and personal variations. The filling can change, with some using ground meat, chicken, anchovies, capers, or cheese instead of or alongside the classic egg and tuna. In Algeria and Libya, the shape might differ but the method and main ingredients remain similar. Sometimes, brik is served in pita bread or called by other names like boreeka.
What Brik means
Brik is a familiar part of daily life in Tunisia, Algeria, and Libya, found in homes and street stalls. Its many names and forms show its wide reach across North Africa and the Middle East. The dish is not tied to a particular festival or religious occasion but is enjoyed as an everyday treat, especially as a snack or appetizer.
Questions people ask about Brik
What is brik made of?
Brik is made with thin pastry sheets called malsouka or warka, filled with ingredients like raw egg, tuna, onion, parsley, and harissa. Other fillings can include ground meat, chicken, anchovies, olives, capers, or cheese.
Where does brik come from?
Brik is a traditional food from North Africa, especially Tunisia, Algeria, and Libya. It is related to similar stuffed pastries found across the Middle East.
How is brik cooked?
The filled pastry is folded, usually into a triangle, and deep-fried in oil for a few minutes on each side until it is crisp and golden.
What does brik taste like?
Brik has a crunchy, golden exterior and a savory, soft filling. The flavors depend on the filling, with the classic version combining the richness of egg and tuna with the spice of harissa and freshness of herbs.
Is brik always made with egg?
No, while the egg brik is the best-known version, other fillings such as tuna, ground meat, chicken, anchovies, capers, or cheese are also common.
Good reading and sources
The facts on this page come from the Wikipedia article "Brik", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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