Brik

For other uses, see Brik (disambiguation).

A brik from Harissa in Astoria, NY

Brik or Brick (pronounced breek) is a Tunisian derivative of the börek consisting of thin warka 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.

Brik pastry (malsouqa or Warka) 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 minute or two. Typical fillings include tuna, ground meat, chopped boiled egg, chicken, or anchovies garnished with a fried egg and harissa, capers, or cheese.

The Tunisian tradition is that the bride-to-be's mother makes a brik for the potential bridegroom. If the bridegroom eats it without spilling any of the egg yolk he may marry the bride.^{[citation needed]}

The dough sheets themselves, are also referred to as malsouqa or Warka.

References

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