Brik batter
Brik dough (also: Brick dough ) is used in North African cuisine to make dumplings (similar to Börek ) from it. A soft wheat dough is rolled out very thinly and then either baked as a flatbread on a hot stone or a baking sheet or shaped into a triangle or semicircle with filling and then deep-fried .
Since brik dough is processed very thinly and can often be used in several layers, it is sometimes confused with puff pastry.
Typical fillings are tuna , minced meat , chopped boiled egg, chicken or anchovies , with a fried egg and harissa , capers or cheese .
literature
- Michael and Frances Field: A Quintet of Cuisines. Time-Life, 1970, ISBN 0-8094-0075-8 .
Web links
Commons : Pastries made from brik dough - Collection of images, videos and audio files
