These deep-fried triangles of paper-thin pastry are called briks in both Morocco and Tunisia and, in addition to a raw egg, usually include minced lamb or fish. The tricky part is folding the pastry around the raw egg without breaking the yolk. The pastry traditionally used for briks is called wharka and is made over a charcoal grill, but filo makes an acceptable and easy substitute.


  • 115 g/ 4 oz minced lamb
  • 2 tsp ground cumin
  • 1 tsp chilli flakes
  • ½ tsp salt
  • handful of coriander leaves
  • 8 sheets of filo pastry
  • 4 eggs
  • oil, for deep-frying


In a bowl, mix the lamb with the ground cumin, chilli flakes and salt. Chop the coriander leaves and stir into the mince with a fork.

Working with 2 sheets of filo at a time, cut out four 22.5-cm / 9-inch circles. Keep the other sheets under a damp cloth to prevent them drying out. Lay the double thickness of filo on a plate and put one-quarter of the meat mixture on one-quarter of the circle, flattening it and making a depression in the centre. Into this break an egg. Brush the edge of the pastry with a little water and bring one half over to meet the other edge. Pinch the edges together to make a half moon. Carefully fold in half again to form a cone and pinch the end edges together. Make three more.

Heat oil for deep-frying to 190°C/ 375°F and deep-fry the briks for 2–3 minutes, turning once. Drain briefly on kitchen paper and serve while piping hot. When you cut into the briks, the yolk should still be liquid, forming a sauce for the meat.