Malsouka (, also malsouqa) or warqa (), also known as

brik Brik ( ; ) or ''burek'' is the Tunisian version of borek, a stuffed malsouka pastry 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. ...

sheets (, ) or bourek sheets () or dioul (), is a

Maghrebi Maghrebi Arabic, often known as ''ad-Dārija'' to differentiate it from Literary Arabic, is a vernacular Arabic dialect continuum spoken in the Maghreb. It includes the Moroccan, Algerian, Tunisian, Libyan, Hassaniya and Saharan Arabic di ...

pastry sheet that resembles

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 pastr ...

. It is thicker than filo and unlike filo is created by spreading wafer-thin layers of batter on a heated pan rather than by

rolling Rolling is a Motion (physics)#Types of motion, type of motion that combines rotation (commonly, of an Axial symmetry, axially symmetric object) and Translation (geometry), translation of that object with respect to a surface (either one or the ot ...

a raw dough. There are many applications for the dough, including the tagine malsouka, the

pastilla Pastilla (, also called North African pie) is a meat or seafood pie in Maghrebi cuisine made with ''warqa'' dough (), which is similar to filo. It is a specialty of Morocco, Algeria, and Tunisia, where its variation is known as malsouka. It ...

, the ''samsa'', the

, the

baklava Baklava (, or ; ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. There are several theories for the origin of th ...

References

Arab cuisine Pastries {{Arab-cuisine-stub

See also

References