Malsouka
| Alternative names | Dyoul, Warqa |
|---|---|
Malsouka (Arabic: ملسوقة, also malsouqa) or warqa (Arabic: ورقة), also known as brik sheets (Arabic: ورق البريك, French: feuilles de brick) or bourek sheets (ورق البوراك) or dioul (Arabic: ديول), is a Maghrebi pastry sheet that resembles filo.[1][2][3][4] It is thicker than filo[2] and unlike filo is created by spreading wafer-thin layers of dough on a heated pan rather than by rolling a raw dough.[3][5]
There are many applications for the dough, including the tagine malsouka, the pastilla, the samsa, the brik,[6] the baklava.
History
According to food historian Gil Marks, malsouka is a Maghrebi semolina-based adaption of the phyllo dough used in Börek brought into the Maghreb by the Ottomans.[3]
See also
References
- ^ Souli, Sarah (31 May 2016). "Brik a L'oeuf: The Tunisian Dumpling". Roads & Kingdoms. Retrieved 12 October 2023.
- ^ a b "Recettes à la feuille de brick : chèvre, thon, dessert". Journal des Femmes (in French). 8 February 2022. Retrieved 12 October 2023.
- ^ a b c Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. pp. 280–282, 1883–1888. ISBN 978-0-544-18631-6. Retrieved 24 December 2025.
- ^ Steingarten, Jeffrey (1998). The Man Who Ate Everything. The Knopf Doubleday Publishing Group. p. 334. ISBN 0-679-43088-1.
- ^ "Chef Fehmi cooks malsouka, a Tunisian-style of crepe". Wicked Local. 2011.
- ^ "Brik". TasteAtlas. Retrieved 2023-10-13.