Dish
Brik
feuille de brick, brika
Brik is a Tunisian dish consisting of thin pastry around a filling, 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.
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About this dish
Brik or burek is the North African 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. With a slightly different shape, but with identical ingredients and method of preparation, the brik is known in Algeria and Libya as bourek (بوراك). 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. It is also widespread in Eastern Algeria in the cities of Annaba and Costantina.
