| 词条 | Brik |
| 释义 |
| name = Brik | image = Brikdish.jpg | caption = | alternate_name = | course = | served = | main_ingredient = Eggs, pastry | variations = | calories = | other = }}Brik ({{IPAc-en|b|r|iː|k}} {{respell|BREEK}}; {{lang|ar|بريك}}) 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.[1] With a slightly different shape, but with identical ingredients and method of preparation, the Tunisian brik is known in Algeria as bourek ({{lang|ar|بوراك}}).[2] Brik pastry is made by slapping a sticky lump of dough onto a hot non-stick surface in overlapping circles to produce the desired size and cooked for a short amount of time. The brik dough sheets are called malsouka or warka. Typical fillings include tuna, ground meat, raw egg, chicken, or anchovies garnished with harissa, capers, or cheese. References1. ^Michael and Frances Field, A Quintet of Cuisines, Time-Life, 1970. {{ISBN|0-8094-0075-8}} {{Cuisine of Tunisia}}{{African cuisine}}{{Arab-cuisine-stub}}2. ^{{cite book|author=Paola Gavin|title=Mediterranean Vegetarian Cooking|url=https://books.google.com/books?id=T0Z9CAAAQBAJ&pg=PA40|year=2005|publisher=M. Evans|location=New York|isbn=978-1-59077-191-4|page=40}} 5 : Tunisian cuisine|Egg dishes|Arab cuisine|Mediterranean cuisine|African cuisine |
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