Malsouka

Malsouka
Alternative namesDyoul, 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[3] is created by spreading wafer-thin layers of batter on a heated pan rather than by rolling a raw dough.[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 brough into the Maghreb by the Ottomans.[7]

See also

References

  1. ^ Souli, Sarah (31 May 2016). "Brik a L'oeuf: The Tunisian Dumpling". Roads & Kingdoms. Retrieved 12 October 2023.
  2. ^ a b "Recettes à la feuille de brick : chèvre, thon, dessert". Journal des Femmes (in French). 8 February 2022. Retrieved 12 October 2023.
  3. ^ a b Marks, Gil (2010). Encyclopedia of Jewish food. Hoboken, NJ: John Wiley & Sons. ISBN 978-0-470-39130-3.
  4. ^ Steingarten, Jeffrey (1998). The Man Who Ate Everything. The Knopf Doubleday Publishing Group. p. 334. ISBN 0-679-43088-1.
  5. ^ "Chef Fehmi cooks malsouka, a Tunisian-style of crepe". Wicked Local. 2011.
  6. ^ "Brik". TasteAtlas. Retrieved 2023-10-13.
  7. ^ Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. pp. 280–282. ISBN 978-0-544-18631-6. Retrieved 24 December 2025.
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