Burik

Burik served in the form of a tube, served with radicchio and olive salad.

Burik (the “u” is short, barely pronounced so the word sounds like bric) is a form of food found in Libya and Tunisia that is normally made in a triangular shape. It looks a bit like a samosa, perhaps having similar ingredients, but the pastry is different.

The ones we bought from Dar El Medina restaurant in Trapani (where I had couscous a couple of years ago) were made in the form of a large rolled tube, like a crepe. The filling was not the tastiest that I had eaten and, to be honest, I had to guess what it was made from: possibly fish, potato and parsley. I would have preferred some middle-eastern spice in the mix but the restaurant seems to try to over-localise their dishes.

The “pastry” itself is a thin layer of batter similar to the crepe, but thinner and lighter. The fillings can be made with whatever there is to hand: eggs, potato, left-overs, meat etc. Literally any filling that takes your fancy.

The filling, a spoonful or two, is placed in the centre of the batter. It is then folded to create a closed triangular shape before being fried.

Burik can be served hot or cold. They can be treated as appetisers, snacks, street-food, served with soup, or served at special occasions.

Dar El Medina is a couscous restaurant and pizzeria with in the heart of Trapani, Sicily. The owners are Sicilian of Tunisian descent and prefer to offer Sicilianised versions of Tunisian food. The restaurant would, in my view, benefit from providing a Tunisian ambience rather than the more neutral, even clinical, one that it has.

How to make burik at home

The quick and easy way to make burik at home, for casual dinners, barbecues, picnics or snacks etc, is to use filo pastry. The authentic batter actually differs by country and ethnic group (there are Arab and Jewish versions) so it isn’t cheating

Prepare the filo pastry by rolling it out and cutting into squares.

Prepare the fillings by placing whatever ingredients you choose in a bowl. Add herbs or spices eg paprika, salt and pepper to taste and mix loosely.

Place one or two spoonfuls of the filling into a square of pastry.

Fold the pastry into a triangular or square shape (alternatively roll into a tube form).

Fry until golden brown then place on kitchen roll to remove excess oil.

Can be served immediately or later when cold.

Nutritional notes

Vegan when using traditional filo/phyllo (vegetable oil-based) pastry.

Gluten-free pastry is available in supermarkets.

Nutritional content will depend on filling used.

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