Brik

Brik is a delectable dish from the Maghreb region that features a thin pastry enveloping a savory filling, typically deep-fried to golden perfection. The most renowned variation is the egg brik, which consists of a whole egg nestled in a triangular pastry pocket alongside chopped onion, tuna, harissa, and parsley.

In Tunisia, this delightful creation is known as "brik" while in Algeria and Libya, it is referred to as "bourek." Despite the different names, the ingredients and preparation methods remain largely the same. Brik has also gained popularity in Israel, especially among the Tunisian Jewish community. In Israel, it is often filled with a raw egg, herbs, tuna, harissa, and olives, and served in a pita under the name "boreeka."

The pastry for brik is crafted by taking a sticky lump of dough and spreading it on a hot non-stick surface in overlapping circles until it reaches the desired size, then cooking it briefly. The dough sheets used for making brik are known as malsouka or warka.

Regarding fillings, there is ample room for creativity. Common options include tuna, ground meat, raw egg, chicken, or anchovies. These fillings are frequently enhanced with flavorful additions such as harissa, capers, or cheese. Whether enjoyed as a snack or a meal, brik is a crispy, savory delight that is sure to tantalize your taste buds!