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Brik is a north African dish, especially popular in Tunesia. It consists of thin pastry around a filling and 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.

The brik dough sheets (pastry) are called malsouka or warka. Typical fillings include tuna, ground meat, raw egg, chicken, or anchovies garnished with harissa, capers, or cheese

The Tunisian brik is known in Algeria and Libya as bourek (بوراك).[2] Brik is also very popular in Israel, due to the large Tunisian Jewish population there. 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.

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