Brik or Brick (pronounced breek) is a Tunisian dish 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, raw egg, chicken, or anchovies garnished with 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.
The dough sheets are also referred to as malsouqa or Warka.
- Michael and Frances Field, A Quintet of Cuisines, Time-Life, 1970. ISBN 0-8094-0075-8
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