Brik a L’oeuf

Preparation info
  • Makes


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

These traditionally North African pastries are sold in the marketplaces of Israel. Men balancing full trays of briks negotiate the crowds in a bid to sell their crispy pastries before the market closes for the long afternoon siesta. Traditionally, briks are made with a thin pastry called warka but filo pastry is much easier.


  • 1 onion, finely chopped
  • 30–45 ml/2–3 tbsp chopped fresh parsley or coriander (


  1. In a bowl, combine the onion, herbs and chilli, if using. Lay a sheet of pastry on some baking parchment. Put one quarter of the onion mixture at one corner, then add one quarter of the tuna.

  2. Preheat t