Brik
 |
 | |
| Place of origin |  Tunisia |
|---|---|
| Main ingredients | Eggs, pastry |
Brik (/briːk/ BREEK; بريك) is a Tunisian dish. It consists of thin pastry around a filling and 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.[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]
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.[citation needed]
See also[]
References[]
- ^ 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.
| show Cuisine of Tunisia |
|---|
| show Jewish cuisine |
|---|
| show African cuisine |
|---|
- Tunisian cuisine
- Egg dishes
- Mediterranean cuisine
- African cuisine
- Maghrebi cuisine
- Middle Eastern cuisine