North Africa · Street food
Brik bil Azma (Tunisian Crisp Egg and Tuna Pastry)
Shatteringly crisp pastry pockets concealing a rich filling of flaked tuna, capers, parsley, and a runny whole egg.
The story
Brik is an absolute staple of the Tunisian table, indispensable during Ramadan to break the fast after sunset. The ultimate mark of culinary skill is sealing the paper-thin, semolina-based malsouka sheet around a raw whole egg and frying it in shallow oil so the white sets entirely while the yolk stays luscious and runny.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Chorba Frik (Cracked Green Wheat and Tomato Soup)
A rich, velvety tomato and lamb broth thickened with smoky green durum wheat and brightened with fresh mint and lemon.
Kafteji (Fried Summer Vegetable Hash with Runny Eggs)
A rustic, hand-cleaved melody of fried summer vegetables, fiery peppers, and runny eggs bound with caraway and olive oil.
Lablabi (Tunisian Spiced Chickpea and Bread Soup)
Pungent, cumin-spiked chickpea broth poured over torn stale bread, crowned with a soft poached egg, tuna, and harissa.
Assidat Zgougou (Aleppo Pine Seed Custard)
A velvety, aromatic Aleppo pine seed pudding layered with silky white pastry cream and adorned with toasted nuts.