Brik Dough

Brik

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.

Dough

Dough is a malleable, sometimes elastic paste most commonly made from flour or meal. Dough is typically made by mixing flour with a small amount of water or other liquid, and sometimes includes yeast, other leavening agents, or ingredients such as fats or flavourings.

brik

Noun

1. Alternative form of burek (“type of pastry”).

dough

Noun

1. A thick, malleable substance made by mixing flour with other ingredients such as water, eggs, or butter, that is made into a particular form and then baked.
2. Money.

Verb

1. To make into dough.