Tunisian-style egg brick

Here is my simple recipe for Tunisian-style egg brick.

Brik, Brick, Briouate: what are they?

Brik pastry is a very thin dough of North African origin. It’s made from a thin batter of flour (often wheat or fine semolina), water, and sometimes a little oil, cooked into a thin sheet on a hot griddle. When cooked, it becomes very crispy and golden, while remaining pliable before cooking, which makes it easy to fold or stuff.

Brick pastry is very popular in the Maghreb and North Africa. There, it is eaten as an appetizer or snack, and many small fry shops sell it.

What to stuff your brick pastries with?

This recipe provides the basics for making brick pastry. I stuff my bricks with a filling made of onion, parsley, and egg.

But beyond this classic version, you’ll find an endless variety of brick pastries. There are, of course, recipes featuring meat or fish, such as the famous tuna brick.

But the options don’t stop there—brick pastries also make for many vegetarian or vegan appetizers. In this category, you’ll find, for example, pepper-stuffed brick pastries, or sheep’s milk and spinach brick pastries.

I’ve also included a variation with potatoes and spinach at the bottom of this recipe.

Give it a try!

I hope this recipe inspires you to make all kinds of brick pastries. Give it a try—you’ll delight both kids and adults alike. For me, it’s a true Proustian madeleine from my childhood!

Enjoy, and thank you in advance for your comments 🙏