Brik (/briːk/BREEK; بريك) or burek is the north African version of
borek, a stuffed
malsoukapastry[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's 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]
Regional variants and preparation
Although the food's origins are hard to trace directly, it dates back at least 500 years in the past.[6] In addition to its unclear origins, it is also not known by a singular name; across the Middle East even now, the popular food can be referred to as bric, börek, burek, warqa or malsouka.[6] The common ingredients in every brik – regardless of how it is called – include the deep fried pastry crust and proteins (like tuna or egg) encased within the wrapping, such as the common French spin known as brik a l'oeuf.[7]
To prepare a classic Tunisian Brik, one must fold the outer pastry into triangle shapes, stuff the mixed ingredients into the wrapper, and then heat them in a frying pan for two to three minutes on each side.[8]
^"Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia". National Restaurant Association Educational Foundation - Foundation of Restaurant Management and Culinary Arts. 2nd Edition.