Brik (Egg In Pastry)

Recipe by: Grover
  • Prep Time:15 min
    Cook Time:0 min
  • Yield:
    4 Servings
  • Level:


A recipe of tuna and egg turnover. Very nice!


  • One 6-ounce can tuna, preferably packed in olive oil, drained
  • 3 tablespoons chopped fresh parsley leaves
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 warka, phyllo, or egg roll sheets, thawed if frozen
  • Corn, grapeseed, or other neutral oil for frying
  • 4 small eggs
  • 1 lemon, cut into quarters


  1. 1. Mix the tuna (optional), parsley, lemon juice, salt, and pepper.
  2. 2. Use a pair of scissors or a jar to cut the wrappers into 4 to 5 inch circles (squares will work too) and moisten the edges very lightly with drops of water.
  3. 3. Put about 1/2 inch of oil in a medium skillet or wide saucepan and turn the heat to medium-high.
  4. 4. Divide the tuna mixture among the wrappers. Working quickly, crack an egg on top of each, fold into a semicircle, and seal the edge tightly.
  5. 5. When the oil shimmers, fry the briks, two at a time, until golden brown, turning once; total cooking time will be less than 2 minutes per brik.
  6. 6. Serve hot with lemon wedges.