Brik

Brik (/briːk/ BREEK; بريك) is a Berber 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] With a slightly different shape, but with identical ingredients and method of preparation, the Tunisian brik is known in Algeria and Libya as bourek (بوراك).[2] Brik is also very popular in Israel, due to the large Tunisian Jewish population there. It is often filled with a raw egg and herbs or tuna, harissa and olives and is sometimes served in a pita. This is also known as a boreeka.[3]

For the surname, see Brik (surname).
For the Arab utensil, see Briq.
Brik
Main ingredientsEggs, pastry

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 called 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
  2. Paola Gavin (2005). Mediterranean Vegetarian Cooking. New York: M. Evans. p. 40. ISBN 978-1-59077-191-4.
  3. Ottolenghi, Yotam. Jerusalem. Ten Speed Press.
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