When I saw the challenge for /52weeksofcooking was North African cuisine, I was a bit nervous. Most of my recipes draw on meals I’ve had or meals I’ve seen prepared on one of the many cooking reality shows on TV. While I’ve prepared a few tagines, that’s really the limit of my N. African exposure so I set out on an internet search. First I decided to focus on nations in Central North Africa, in order to avoid the temptation to do another tagine or something that might be considered more Middle Eastern. Which is what led me to finding the Algerian Brik (or Borek), which seems to come in many varieties across N. Africa thru the Middle East and up in to South Eastern Europe/South Western Asia. After reading a few articles on the history and origin of this easy to transport dish I realized I had a different version of it while in NYC last winter. So with my new found knowledge, and a half dozen recipes, I set out to figure out the best way to conquer this dish while living in temporary housing. I decided to use pre-made phyllo dough and got a variety of ingredients for the fillings. Previous experiences with phyllo dough led me to go for the flat “panini” style we had in NYC but I’m hoping one day to have the skills to make these cigar or “eggroll” style.
I love dishes like this, quick and simple with a million different preparations. Once I’m fully moved in to our new place I’m hoping to give the fried version a try, though I think I’ll stick to pre-cooking the eggs if I use them. I served this with a bit of Greek Yogurt, though sour cream would also work – or nothing at all!