Brik ( ; ) or ''burek'' is the north African version of borek, a stuffed

filo Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is the ...

pastry Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" sugges ...

which is commonly

deep fried Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Norma ...

. The best-known version is the egg brik, a whole egg in a triangular

pocket with chopped

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

tuna A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae ( mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max len ...

harissa Harissa ( ar, هريسة ''harīsa'', from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (), spices and herbs such as garlic paste, caraway seeds, coriander ...

and parsley. With a slightly different shape, but with identical ingredients and method of preparation, the ''brik'' is known in Algeria and Libya as ''bourek'' (). Brik is also very popular in

Israel Israel (; he, יִשְׂרָאֵל, ; ar, إِسْرَائِيل, ), officially the State of Israel ( he, מְדִינַת יִשְׂרָאֵל, label=none, translit=Medīnat Yīsrāʾēl; ), is a country in Western Asia. It is situated ...

, due to the large

Tunisian Jewish The history of the Jews in Tunisia extended nearly two thousand years and goes back to the Ancient Carthage, Punic era. The Jewish community in Tunisia is no doubt older and grew up following successive waves of immigration and proselytism ...

population there. It is often filled with a raw egg and herbs or tuna, harissa and

olives The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' 'M ...

and is sometimes served in a pita. This is also known as a ''boreeka''. 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 Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, incl ...

, raw egg,

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

, or

anchovies An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

garnished with harissa,

caper ''Capparis spinosa'', the caper bush, also called Flinders rose, is a perennial plant that bears rounded, fleshy leaves and large white to pinkish-white flowers. The plant is best known for the edible flower buds (capers), used as a seasoning ...

s, or cheese.

Regional variants and preparation

Although the foods origins are hard to trace directly, it dates back at least 500 years in the past. In addition to its unclear origins, it 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. 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''. 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.

References

{{African cuisine Tunisian cuisine Egg dishes Mediterranean cuisine African cuisine Maghrebi cuisine Middle Eastern cuisine Fried dough Algerian cuisine Libyan cuisine Deep fried foods

Regional variants and preparation

See also

References