Burika (Tunisian Stuffed Filo Pastry)

I couldn't be more excited to share this recipe with you! This is one of the most exciting pastries I've ever made, and I couldn't be more excited. Wahoo! For those of you who are not familiar with Burika, I'm so happy that you now have an opportunity to see how you too can make this from scratch and for your lovers. And yes, we are going to make the filo sheets as well. Burika or Brik is a Tunisian take on Börek, a stuffed filo pastry, usually deep-fried. It can be filled with various things but the most common version uses canned tuna, harissa, egg, and cilantro. Because it is deep-fried for just 2 min, you will enjoy the satisfaction of cracking your burika (runny egg yolk and all) over your fresh and zesty salad. It's super-duper easy to make and takes about 40 min from flour to burika! Now that I have finally challenged myself to make my own filo sheets from scratch, expect an array of really cool filo-based pastries very soon.

*The inspiration for this Burika and its glamorous presentation comes from my great friend Amihai Beer who apart from being a very good friend, is also a true food artist.


For the filo-

150 ml water

100 gr flour

5 gr salt

For the Burika (ingredeints for one Burika)-

1 tablespoon of canned tuna

1 tablespoon of harissa

1 free-range egg

8-10 leaves of cilantro

Pinch of salt


Starting with the filo sheets:

- In a bowl add the water, salt, and flour and mix well until you get a consistency of a very diluted tahini/pancake batter.

- Cover with a towel and let it sit for 30 min.

- Hit up a pan on medium heat for about 3-4 min.

- Brush the pan with the batter, 5 layers to be exact.

- After the top of the filo sheet gets dry, use a spatula to remove it from the pan. Place on a plate and layer all the filo sheets on top of each other until you finish all the batter.

Now it's time to build the Burika. In the meantime- heat up a small pot full of canola oil.

- In a small bowl- place the filo sheet.

- Add the tuna, harissa, cilantro, crack the egg in and add some salt on top.

- Close the filo sheet in half to a half-circle shape. If for some reason the filo sheet tears apart you can definitely do it with two sheets for one burika.

- Bring the bowl with the burika close to the pot with the oil.

- Drop the burika in the oil and deep fry for 2 min, until it gets a nice color. Pay attention that if you will deep fry it longer than that the egg yolk won't be runny (up to you gingies).

- Break the burika over a salad and enjoy this absolutely insanely delicious bite!



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