Tunisian Brik with Meat Filling (Print Version)

Crisp golden pastry filled with savory meat and egg, seasoned with cumin and parsley.

# What You'll Need:

→ Meat Filling

01 - 4.2 oz ground beef or lamb
02 - 1 small onion, finely chopped
03 - 1 tbsp fresh parsley, chopped
04 - 1 tsp ground cumin
05 - 1/2 tsp ground coriander
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Pastry & Assembly

08 - 4 large phyllo (filo) pastry sheets
09 - 4 large eggs
10 - 4 tbsp grated Gruyère or mozzarella cheese (optional)
11 - Sunflower or vegetable oil, for frying

# Steps to Follow:

01 - Sauté finely chopped onion in a skillet with a small amount of oil over medium heat until softened. Add ground meat along with cumin, coriander, salt, and pepper. Cook until meat is fully browned and cooked through. Stir in chopped parsley, then remove from heat and allow to cool slightly.
02 - Place one phyllo sheet on a clean surface. If sheets are very thin, layer two together. Spoon 2 to 3 tablespoons of the meat filling onto the center of the sheet.
03 - Create a small well in the meat filling and carefully crack an egg into it. Sprinkle 1 tablespoon of grated cheese over the filling if desired.
04 - Fold the phyllo over the filling to form a triangle or rectangle, pressing edges together and sealing with a little water to secure.
05 - Heat 1.2 to 1.6 inches of oil in a large frying pan over medium-high heat. When hot, gently slide the filled pastry into the oil. Fry for 2 to 3 minutes on each side until the pastry turns golden and crispy.
06 - Remove the pastry with a slotted spoon and drain on paper towels. Serve immediately while hot and crisp.

# Additional Tips::

01 -
  • The contrast between shattered, golden pastry and the soft egg yolk running into seasoned meat is genuinely addictive.
  • It's faster than it sounds—less than 30 minutes from raw ingredients to the table.
  • Impressive enough to serve guests but casual enough for a Friday night snack with your hands and no apologies.
02 -
  • The oil temperature makes everything; too cool and the pastry absorbs oil instead of crisping, too hot and the outside burns before the egg cooks through.
  • Don't walk away while frying—these cook fast and go from golden to dark brown in seconds of inattention.
03 -
  • Keep a small bowl of water nearby while folding; just a finger-dab seals phyllo better than any egg wash and won't interfere with crisping.
  • If phyllo dries out, cover unused sheets with a barely damp kitchen towel—they'll stay workable for hours.
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