Algerian Radio
Annaba’s famous brik is a delicacy that embellishes the culinary sky of the historic city once called Bône. It is considered one of the most iconic traditional dishes of Annaba.
The roots of the name trace back to the Turkish word "Börek" from the era of the Regency of Algiers.
While borak in Algiers typically takes on a cylindrical “cigar” shape, in Annaba it has evolved into a larger, more generously filled version that has become a signature of the city’s cuisine.
Ingredients
- Dioul pastry sheets (very thin, crispy dough)
- Mashed potatoes
- Chopped onion
- Parsley
- Olives (green and black)
- Minced meat
- Cheese
- Eggs
- Harissa (chili paste)
- Oil
Preparation
- First, boil the potatoes in salted water, then mash them.
- Cook the minced meat with a pinch of salt, black pepper and ginger.
- Take one dioul sheet, open it flat, and place half a sheet in the center to reinforce the base.
- Add a layer of mashed potatoes and spread it into a square shape.
- On top, add the minced meat, parsley, chopped onion, olives, harissa (optional), cheese, and finally a whole egg. Close the dioul sheet carefully.
- Use a mixture of flour and water as a natural “glue” to seal the edges.
- Heat the oil well, then fry the brik until it takes on its characteristic golden color.
- Serve hot, garnished with lemon slices.
