Brik

A brik ready to eat

Brik or Brick (pronounced breek) (from the Turkish börek) is a Tunisian and Algerian dish consisting of thin pastry around a filling, commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.^[1] Brik is similar to samosa in appearance, although the pastry, filling and preparation are different.

Brik pastry is made by slapping a sticky lump of dough onto a hot non-stick surface in overlapping circles to produce the desired size and cooked for a short amount of time. The brik dough sheets are referred to as malsouka or Warka. Typical fillings include tuna, ground meat, raw egg, chicken, or anchovies garnished with harissa, capers, or cheese.

References

1. Michael and Frances Field, A Quintet of Cuisines, Time-Life, 1970. ISBN 0-8094-0075-8