Brik

Brik is a term with multiple meanings in different cultures, but it is most widely known as a Tunisian fried pastry. Brik, often called brik à l'œuf, uses a paper-thin pastry sheet that wraps around a filling and is sealed and fried until crisp. Common fillings include a whole or lightly beaten egg, tuna, capers, parsley, and harissa, though many versions use cheese, vegetables, or meat. The egg is typically added before frying and cooks in the hot oil, resulting in a runny yolk that contrasts with a delicate, crackly crust. Brik is a popular street food and starter in Tunisian cookery, frequently served with lemon wedges and harissa on the side; it has spread to other North African and Mediterranean cuisines and appears in modern fusion menus.

In other contexts, "brik" may appear as an alternate transliteration or misspelling of "brick" in English texts, or as a proper noun in various languages. Those uses are unrelated to the Tunisian pastry. The word should be understood primarily in the culinary sense when encountered in discussions of North African cuisine.