Brik

Brik pastry (also: Brick - pastry ) is used in the North African cuisine to (similar to burek ) prepare dumplings from it. A soft wheat dough is very thin rolled and then baked either as patties on a hot stone or a sheet metal or molded with filling to form a triangle or half circle and then deep fried.

Since Brik dough is processed very thin and often can also be used mehrlagigig, he is sometimes confused with puff pastry.

Typical fillings are tuna, minced, chopped boiled egg, chicken or anchovies, with a fried egg and harissa, capers and cheese.

In Tunisia, the future mother bakes traditionally for the potential groom a container filled with egg Brik. If he can eat this all at once, without that something is lost from the yolk, he may marry the bride.