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Algerian bourek (Arabic: بوراك), also known as "brik" in eastern Algeria, [1] [2] is a popular variation of the savory pastry burek found in the Middle East and North Africa. [3] Algerian bourek is usually made up of thin pastry sheets, known as "dyoul" [1] in Algeria, which can be purchased from stores or made at home. [4]
Eventually burek spread from the southeast (southern Serbia, Kosovo and North Macedonia) to the rest of Yugoslavia. Niš hosts an annual burek competition and festival called Buregdžijada. In 2005, a 100 kg (220 lbs) burek was made, with a diameter of 2 metres (≈6 ft) [43] and it is considered to have been the world's biggest burek ever made.
Cheburek [a] (plural: Chebureki) are deep-fried turnovers with a filling of ground or minced meat and onions. [2] A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape. [3] They have become widespread in the former Soviet-aligned countries of Eastern Europe in the 20th century.
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Brik (/ b r iː k / BREEK; بريك) or burek is the north African version of borek, a stuffed malsouka pastry [1] which is commonly deep fried.The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley. [2]
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