Though the origins of the Tunisian savory pastry “Brik” are unknown, it is an essential food in Tunisia because of its popularity as a street food and as a traditional meal of Ramadan (Gould). The Tunisian diet varies because its people follow Judaism, Islam, and other religions, and each one has its own effects on the diet. For such a simple dish, just a filling wrapped in a pastry shell, brik has made a cultural impact; it is a part of many aspects of the Tunisian people’s lives.
Some sources state that brik likely originated somewhere in Southern Tunisia, a culinary work of the Jewish Tunisians. While the exact details are unknown, it is likely at least 500 years old (Souli). Others believe that it came from the Turks when they invaded Tunisia (Fabricant). Either way, brik is a strongly Tunisian food, though variations can be found in other North African and Middle Eastern countries. The first ingredient of brik, the pastry shell, is called malsouka by Tunisian Muslims and warqa by Tunisian Jews, demonstrating how brik transcends cultural differences throughout Tunisia.
Brik can be cooked with many different fillings, including cheese and tuna (“10 Tunisian”). The canned tuna is a strange ingredient, since Tunisia’s proximity to the ocean makes it easy to catch fresh fish. A possible explanation for this preference is simply the higher price of fresh tuna. Another characteristic flavor of brik comes from harissa, a bright red, spicy paste made of hot chili peppers and garlic (“10 Tunisian”). Harissa is typically used as a condiment for meats or a spice factor in soups, but in this case, they are used as part of the brik filling (Fabricant). Brik is often prepared by cracking a raw egg directly on top of the pastry shell and frying it there. An example of Tunisian brik with the traditional runny yolk is pictured below (“10 Tunisian”).
As a typical Mediterranean dish, Brik usually contains local ingredients and is cooked right in front of the consumer (Souli). Though Americanized recipes use many different types of oil to fry the pastry, in Tunisia, they typically use olive oil, at least before cheaper alternatives were imported, because Tunisia is one of the top producers of olive oil in the world (Souli). This large production of olive oil is because of Tunisia’s perfect climate for cultivating this essential Mediterranean tree. Another one of Tunisia’s main crops is grains, which is incorporated into brik through the pastry shell (Verner 43). These aspects of the dish are truly Mediterranean, although the canned tuna in place of fresh Mediterranean fish is not.
Brik is a culturally significant dish in Tunisia because it is eaten daily by locals and is a staple dish of Ramadan. Almost a fast food of Tunisia, brik can be found along the streets in stalls (Gould). For this reason, many Tunisians eat it almost every day. Additionally, brik is a food typically eaten after fasting is broken in the Muslim holiday Ramadan (Khatib). Each family has their own traditions, but in Tunisia, brik is a common second dish on almost every night of Ramadan. It is especially popular after fasting because it is very filling (Khatib). Because of its overall popularity and significance to the Muslim population, brik is an essential part of Tunisian culture.
Brik is a typical Mediterranean dish because of its fresh, local ingredients and the sense of community it brings, whether you are chatting with the people around you while eating brik on the street or sharing brik with your family during Ramadan. The climate of Tunisia grows most if not all of the ingredients needed for brik, making it a truly local dish. Finally, its ties to the traditions of the Tunisian Muslims make the dish important to that nation’s culture. Tunisian brik is a staple food of Tunisia, but it has never become popular elsewhere and is difficult to find in the U.S.. How might this authentic and significant dish be introduced to the restaurants in the United States so it could be enjoyed by everyone here as well?
Works Cited
Fabricant, Florence. “The Neglected Cuisine of Tunisia.” The New York Times, The New York Times, 25 Feb. 1998, www.nytimes.com/1998/02/25/dining/the-neglected-cuisine-of-tunisia.html?searchResultPosition=2.
Gould, Kevin. “Chewing Briks in Tunis.” The Guardian, Guardian News and Media, 22 Oct. 2005, www.theguardian.com/travel/2005/oct/22/tunisia.travelfoodanddrink.foodanddrink.
Khatib, Noor Al. “Ramadan Traditions That Unite Cultures.” Uae – Gulf News, Gulf News, 29 Oct. 2018, gulfnews.com/uae/ramadan-traditions-that-unite-cultures-1.1208032.
Souli, Sarah. “Brik a L’oeuf: The Tunisian Dumpling.” Roads & Kingdoms, 26 Sept. 2018, roadsandkingdoms.com/2016/brik/.
“10 Tunisian Wines and Dishes You Should Know.” Smithsonian.com, Smithsonian Institution, 16 Sept. 2016, www.smithsonianmag.com/sponsored/10-tunisian-wines-and-dishes-you-should-know-180960229/.
