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Brik
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| Associated cuisine | |
|---|---|
| Main ingredients | Eggs, pastry |
Brik (/briːk/ BREEK; بريك) or burek is the north African version of borek, a stuffed malsouka pastry[1] which is 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.[2] With a slightly different shape, but with identical ingredients and method of preparation, the brik is known in Algeria and Libya as bourek (بوراك).[3] 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.[4] It is also widespread in Eastern Algeria in the cities of Annaba and Costantina.
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.[5]
- ^ Alan Davidson, ed., The Oxford Companion to Food, s.v. börek, p. 96
- ^ Michael and Frances Field, A Quintet of Cuisines, Time-Life, 1970. ISBN 0-8094-0075-8
- ^ Paola Gavin (2005). Mediterranean Vegetarian Cooking. New York: M. Evans. p. 40. ISBN 978-1-59077-191-4.
- ^ Ottolenghi, Yotam. Jerusalem. Ten Speed Press.
- ^ "What does BRIK mean?". www.definitions.net. Retrieved 2022-05-15.
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