Brik
| Aŋa yitaalombile | pastry, dough  |
|---|---|
| Made from material | egg as food |
Brik (/briːk/ BREEK; بريك) bee burek eɛ a Afirika Saazu sɛŋ borek, seema baŋ maŋ pɔrɩ,[1] baŋ maŋ chiiŋ. O na ne baŋ maŋ de gyɛla maale ne la ka noba baŋ yaɡa, gyɛli ɡbuli baŋ maŋ de alibasa, tuna, harissa aneŋ parsley.[2] Ba boɔla brik ka bourek Alɡeria neŋ Libya.[3] Gyɛli ɡbuli, vaare bee tona, harissa aneŋ olives la baŋ maŋ de eŋ baŋ maŋ deɛ eŋ pita poɔŋ. Ba boɔlɔ ka boreeka.[4] Alɡeria ŋmɛntoŋ puuree seŋ yieŋa baŋ boɔna ka Annaba neŋ Constantina o puree yaɡa.
Brik maalebo la baŋ maŋ de zɔŋ a ura taabo zuŋ a waana o naŋ wa te e bɛree ne eŋ boɔra ka o be ne eŋ panaa de doɡe beɛlaŋ. Ba boɔnee Brik jɔŋ pɛɡre ka malsouka bee warka. Ba maŋ deɛ tuna, nɛne, gyɛli karaa, noɔ nɛne, harissa, capers bee bezuŋ saama baŋ boɔna ka cheese.[5]
Yel-erre Neŋ A Maalebo
[maaleŋ | Maale eŋ yizie]Anaa zaa ka a seemaa yi zie koŋ baŋ nyɛ, kyɛ yuomo 500 puoriŋ da la ka ana seemaa ŋa wa. A la paale o yi zie naŋ ba banne, o ba la tare yo yine, Middle East seŋ ba boɔle bric, borek, burek, warqa bee malsouka.[6] Boŋ baŋ maŋ de maale a brik la tuna bee gyɛlee baŋ maŋ de pili boŋ poɔŋ a wa baŋ maŋ e Farili deme seemaa ŋa baŋ boɔla ka brik a'loeuf.[7][8]
Meŋ Kaa Kyɛ
[maaleŋ | Maale eŋ yizie]Sommo Yizie
[maaleŋ | Maale eŋ yizie]- ↑ Alan Davidson, ed., The Oxford Companion to Food, s.v. börek, p. 96
- ↑ Michael and Frances Field, A Quintet of Cuisines, Time-Life, 1970. ISBN 0-8094-0075-8
- ↑ Paola Gavin (2005). Mediterranean Vegetarian Cooking. New York: M. Evans. p. 40. ISBN 978-1-59077-191-4.
- ↑ Ottolenghi, Yotam. Jerusalem. Ten Speed Press.
- ↑ "What does BRIK mean?". www.definitions.net. Retrieved 2022-05-15.
- ↑ "Introducing brik, the Tunisian pastry you've probably eaten but never made". Food. 2021-07-11. Retrieved 2022-04-18.
- ↑ Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia". National Restaurant Association Educational Foundation - Foundation of Restaurant Management and Culinary Arts. 2nd Edition.
- ↑ "Tunisian brik with parsley and egg". Our Tunisian Table. 23 June 2017. Retrieved 2022-04-18.