Tuna, feta and spring onion brik

Jill Dupleix
Street food: Brik pastry with tuna and egg.
Street food: Brik pastry with tuna and egg. Photo: Edwina Pickles

A brik is a deep-fried savoury pastry popular in Tunisia (pronounced "breek") and Morocco (pronounced "briouat"). It's the best kind of eat-in-the-hand street food, with crisp, golden, filo-like warkha pastry outside, and tuna, potato, fresh cheese or a soft, runny egg inside. If you're feeling brave, swap the boiled egg for a raw egg, and fry for three minutes, keeping the egg inside soft and runny.


2 boiled eggs, plus 1 extra egg white, beaten

vegetable oil for deep-frying

200g canned tuna in oil, drained

100g feta cheese, crumbled

3 spring onions, finely chopped

sea salt and black pepper

1 tsp ground cumin

1 tsp ground coriander

*4 large spring roll wrappers

To serve: fresh coriander, green olives and harissa paste or chilli sauce.

* The traditional malsouka or warkha pastry is similar to filo pastry, but Mediterranean food authority Paula Wolfert, my go-to girl on all things Tunisian and Moroccan, says spring roll wrappers make a great alternative.


1. Peel the boiled eggs and cut each in half lengthwise.

2. Heat the oil in a deep pan to 180C.

3. Lightly toss the tuna, feta, spring onions, sea salt, pepper, cumin and coriander.

4. Place one spring roll wrapper on a board, and place one-quarter of the mixture in the centre. Top with half a boiled egg. Brush the beaten egg white around the edges, and close the pastry to form a triangle, pressing the edges together tightly to seal.

5. Lower the brik into the hot oil, and cook for two to three minutes, turning once, until golden.

6. Remove, drain on paper towel and serve hot, while you do the remaining briks.

Serve with fresh coriander, green olives and harissa paste or chilli sauce.