The pastry used for brik is called malsouka and it is incredibly thin — so thin you can almost see through it. The cook lays the pastry flat, adds a filling (usually egg, tuna, capers, and parsley), then folds it into a triangle or half-moon shape and lowers it gently into hot oil. In a few minutes it puffs up and turns a beautiful golden brown.
Brik is eaten all year round but is especially popular during Ramadan as an evening snack to break the fast. Vendors in the Medina of Tunis fry them fresh to order, and the sizzling sound and golden smell draw people from all around. A squeeze of lemon juice over the top is traditional.
There are many variations of brik across Tunisia. Some are filled with minced meat, some with cheese, some with vegetables. In coastal cities, tuna from the Mediterranean is the most popular filling. Every family has their own preferred recipe, and grandmothers are often considered the best brik makers in their neighbourhoods.