Brik or Brick (pronounced breek) is a Tunisian and Algeria consisting of thin pastry around a filling, and the whole thing 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. Brik is a little 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 minute or two. 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.
- Michael and Frances Field, A Quintet of Cuisines, Time-Life, 1970. ISBN 0-8094-0075-8
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