Brik (/briːk/ BREEK; بريك) or burek is the north African version of borek, a stuffed malsouka pastry[1] which is commonly deep fried.

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.

Typical fillings include tuna, ground meat, raw egg, chicken, or anchovies garnished with harissa, capers, or cheese.

[6] In addition to its unclear origins, it is also not known by a singular name; across the Middle East even now, the popular food can be referred to as bric, börek, burek, warqa or malsouka.

[7] To prepare a classic Tunisian Brik, one must fold the outer pastry into triangle shapes, stuff the mixed ingredients into the wrapper, and then heat them in a frying pan for two to three minutes on each side.