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Brik

Crispy pastry parcels filled with spiced meat or egg, fried until golden. A traditional Tunisian appetizer or main course with savory filling and delicate layers.

30 minMediumServes 4320 cal/serving

TunisianAppetizerStovetopStandard

Ingredients

  • 16 wonton wrappers
  • 8 oz ground beef
  • 1/2 onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp harissa paste
  • 2 large eggs
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup vegetable oil

Instructions

  1. 1

    In a skillet over medium-high heat, heat 1/4 cup vegetable oil. Add 1/2 finely diced onion and cook until softened, about 2 minutes.

  2. 2

    Add 2 cloves minced garlic and cook for 30 seconds until fragrant.

  3. 3

    Crumble 8 oz ground beef into the skillet and brown, breaking it apart with a spoon, about 5 minutes.

  4. 4

    Stir in 1 tbsp harissa paste, 2 tbsp chopped fresh parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Remove from heat and let cool for 2 minutes.

  5. 5

    Lay a 16 wonton wrappers on a flat surface. Place 1 tbsp of the filling in the center.

  6. 6

    Beat 2 large eggs and brush a little onto the edges of the 16 wonton wrappers. Fold into a triangle and seal.

  7. 7

    In a deep skillet, heat 1/4 cup vegetable oil to 350°F. Fry 16 wonton wrappers in batches for 1-2 minutes per side until golden and crispy.

  8. 8

    Drain on paper towels and serve hot.

Questions

Can I make Brik gluten-free?

Not cleanly. 16 wonton wrappers has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free appetizer collection instead.

How long does Brik keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Brik?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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