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For the surname, see Brik (surname).
A brik from Harissa in Astoria, NY

Brik or Brick (pronounced breek) is a Tunisian dish consisting of thin warka pastry around a filling commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.[1]

Brik pastry (malsouka or Warka) is made by slapping a sticky lump of dough onto a hot non stick surface in overlapping circles to produce the desired size and cooked for a minute or two. Typical fillings include tuna, ground meat, raw egg, chicken, or anchovies garnished with harissa, capers, or cheese.

The Tunisian tradition is that the bride-to-be's mother makes a brik for the potential bridegroom. If the bridegroom eats it without spilling any of the egg yolk he may marry the bride.[citation needed]

The dough sheets are also referred to as malsouka or Warka.


  1. ^ Michael and Frances Field, A Quintet of Cuisines, Time-Life, 1970. ISBN 0-8094-0075-8