Brik
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Brik (pronounced breek) is a Tunisian burek consisting of thin pastry around a filling. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion and parsley.
Brik pastry may be either phyllo pastry or malsouqua, a very thin cooked dough. Typical fillings include tuna, ground meat, chicken, or anchovies garnished with a fried egg and harissa, capers, or cheese.
Brik are often fried after being filled.
[edit] References
- Michael and Frances Field, A Quintet of Cuisines, Time-Life, 1970. ISBN 0809400758.
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