Grains & Rice

Brik Pastry (Malsouka)

Thin Tunisian wheat pastry sheets fried into crisp brik parcels around egg and tuna.

Brik pastry, known as malsouka or warqa, is a thin, semi-cooked sheet of wheat-flour dough used across Tunisia and the Maghreb. It is folded around fillings like egg, tuna, potato and capers, then fried until shatteringly crisp to make brik. The sheets are more delicate and crackly than filo when fried.

Brik pastry is a paper-thin, dried sheet of wheat flour dough that transforms dramatically when exposed to heat. Originating in Tunisia, these delicate rectangles—typically 25–30 cm by 40 cm—are stacked and sold in bundles of ten to twelve sheets. When brushed with oil or butter, folded around a filling, and plunged into hot oil at 180°C, the pastry fries in two to three minutes into a crisp, lacy shell that shatters at the first bite. The contrast between that delicate crunch and a warm, often runny center is the defining pleasure of brik and the reason it has endured as Tunisia's most beloved street food.

The ingredient's significance extends beyond texture: brik is a canvas for the bold, bright flavors of Tunisian cuisine. Harissa, capers, tuna, and fresh herbs all find their place within these fragile parcels. Unlike flakier pastries that rely on butter layers for their structure, brik depends entirely on the frying process to achieve its signature crunch—making temperature control and handling technique the two skills a cook must master. The dried sheets are forgiving of storage lapses (they keep for months sealed in a cool, dry place) but demand respect once exposed to humid air, when they tear easily and lose their workability within minutes.

Measured in: piece
Storage: Fridge

Allergens

Gluten

Types & varieties

Malsouka

The standard commercial name for the dried brik sheet in Tunisia and among North African grocers

Warka (Brick)

Moroccan counterpart; similar thin pastry, though sometimes slightly thicker and used for both fried and baked preparations (bastilla)

Fine Brik Sheets

Extra-thin grade preferred by professionals for the most delicate, laciest crunch

Common uses

Brik à l'oeuf — the canonical preparation: a single egg yolk enclosed in pastry, deep-fried so the white sets while the yolk remains runny and liquid when piercedTuna Brik — the most common street-food version: flaked oil-packed tuna with capers, parsley, onion, and harissaMixed Seafood Brik — shrimp, crab, or white fish folded with fresh herbs and lemon zestVegetarian Brik — spinach and feta, or diced cooked potato with cheeseCanapés and Appetizers — smaller parcels cut into triangles before or after frying for cocktail serviceBreakfast Brik — sardines or kefta (small meatballs) with harissa, a morning staple in Tunisia

Tips & pitfalls

Do not overfill — a tablespoon to a generous tablespoon and a half of filling is sufficient; overfilling causes the parcel to burst during frying and leaks oil into the cooking vessel
Moisten the edges with water or beaten egg white before folding, then press firmly to seal; an unsealed edge will open in the oil and ruin the parcel
Heat oil to 180°C (355°F) — use a thermometer; too cool and the pastry absorbs oil and turns sodden; too hot and it browns before the filling heats through
Use a heavy-bottomed pot or deep fryer to maintain stable temperature, especially when frying multiple parcels in succession
Fry only one or two parcels at a time to avoid dropping the oil temperature dramatically
Handle dried sheets with care — they tear easily, especially once removed from the stack; work quickly once a sheet is exposed to air
If a sheet becomes too dry to fold cleanly, mist it lightly with water and cover with a damp cloth for 30 seconds to restore flexibility
Double-fold the edges if you want a thicker, more substantial pastry wall; single folds are traditional but more delicate
Leftover fried parcels reheat poorly and lose their crunch — make only what you plan to serve immediately

Nutrition

379kcal

Energy

1586 kJ · per 100 g

Where the calories come from

Protein 6%Carbs 50%Fat 44%

Protein

5.5g

11% DV

Carbs

47.8g

17% DV

Fat

18.5g

24% DV

Fiber

2.2g

8% DV

Sugars

17g

of which

Sodium

231mg

10% DV

Notable micronutrients

Selenium32% DV

Thiamin (B1)16% DV

Niacin (B3)16% DV

Iron12% DV

Vitamin K10% DV

Riboflavin (B2)9% DV

Source · USDA FoodData Central · approx. Pastry, Pastelitos de Guava (guava pastries)

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In the shops

Matched grocery products

No matched grocery products for Brik Pastry (Malsouka) yet.

Good to know

Origin: Tunisia, North Africa
Primary Material: Wheat flour (sometimes with semolina), water, salt
Typical Format: Rectangular thin sheets, approximately 25–30 cm × 40 cm, sold dried in stacks of 10–12 sheets
Texture (prepared): Crisp, paper-thin, lacy when fried
Storage (unopened): Cool, dry place; shelf-stable for 6–12 months
Storage (opened): Wrapped airtight; use within days to prevent drying out
Typical Preparation: Brushed with oil or butter, folded around filling, deep-fried until golden and crisp
Equipment Required: Heavy-bottomed pot or deep fryer; tongs for handling
Cooking Time: 2–3 minutes per parcel in oil at 180°C (355°F)
Difficulty: Beginner-friendly; forgiving of filling variations

Substitutes

Phyllo Dough — The closest Western substitute; brush each layer generously with butter, cut to approximate rectangle, and fry. The result is richer and slightly flakier but entirely serviceable.
Spring Roll Wrappers — Square rice-paper or wheat-based wrappers sold at Asian markets; the folding technique differs but acceptable for a quick substitute.
Filo Pastry — Use the thinnest grade available; cut to rectangle shape and treat like phyllo with butter brushing before frying.

Pairs with

Egg Yolk Tuna (canned in oil)CapersHarissaFlat-Leaf Parsley Yellow Onion (sautéed)Lemon Zest Potato (cooked, diced)

Also called

Malsouka · Warqa · Feuilles de Brick