Brik Recipe

Tunisian Brik recipe

Tunisian Brik
Malsouka is a Wheat Flour based product similar in principle to Filo Pastry. Known throughout Tunisia and North Africa as “Feuilles de Brik” or “Brik Sheets”, they are an essential element of Tunisian cuisine. Used in both sweet and savory recipies. Brik Pastry’s lace light texture gives it a unique, light and flaky quality that melts on the tongue.

Buy Malsouka


1 Pack Malsouka sheets
1 cup grated cheese (of your choice)
1 cup boiled, finely chopped or mashed potatoes (optional)
1 or 2 tins tuna (According to taste)
4 tablespoons flat leaf parsley
2 lemons
3 cups oil (for frying)


Directions to create one Brik:

1. Place 2 Malsouka sheets on a work surface or plate.

2. Using only the top half of the malsouka sheets, spoon 1 heaped tablespoonful of tuna onto the malsouka. Sprinkle 1/5 the amount of grated cheese onto the tuna. (If using chopped or mashed potato, put 1/5 of the potato onto the tuna and grated cheese.) Sprinkle on 1 tablespoon or less of parsley.
*Make an open circle with the mixture.

3. Crack an egg into the centre of the mixture to stop it running out of the brik.

4. QUICKLY fold the bottom half of the malsouka sheets over the top half, place it into HOT oil and fry on one side until the malsouka is a golden brown color. Turn and fry the other side until the color is golden brown.

5. Continue with the other briks.

6. Serve with lemon wedges, salad and tomato.

NB: It’s important to move the brik to the frying pan as quickly as you can once you’ve cracked the egg into it. If you wait too long, it can seep through the malsouka, thus causing it to tear.