What is "brick"
Posted 24 January 2003 - 09:28 PM
The Adventures of Bond Girl
I don't ask for much, but whatever you do give me, make it of the highest quality.
Posted 24 January 2003 - 10:20 PM
Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.
My mailbox is full. You may contact me via worldtable.com.
Posted 25 January 2003 - 11:19 AM
The spelling is "brik." It's French and is similar to phyllo but slightly thicker and not as fragile when fried. Whenever i've used it, the sheets came packaged in a plastic bag similar to Chinese spring roll wrappers except each sheet of brik had a paper seperator. I've only seen these supplied as round pieces of dough, but I believe they are available as square pieces, too.
Does anyone know what this item is?
a.k.a. Peter Hertzmann
à la carte
Posted 25 January 2003 - 03:45 PM
Posted 25 January 2003 - 11:04 PM
Edited by mlpc, 25 January 2003 - 11:04 PM.
Posted 26 January 2003 - 03:03 AM
Posted 26 January 2003 - 09:09 AM
Each of these savories require meat, fish, vegetable, egg, or cheese to be wrapped or covered in a single sheet or multiple sheets of dough of variable flakiness and then cooked. The cooking method like the precise type of dough varies. The Turkish borek is deep-fried. The Sefardi boreka (and similar dishes I have had in Bosnia) is often baked. The item may be individually wrapped and cooked like the borek or boreka or it may be cooked and only cut after, as in a large tray of spanokopita.
I have never had a fruit borek/boreka, but no reason it does not exist.
A good Armenian/Greek/Middle Eastern store should stock the necessary ingredients. If Eastern Mediterranean, the store clerk should know the Turkish borek and be able to guide you to the proper dough. I am not a fan of Paula Wolpert's cooking advice. You might see if Claudia Roden has any good details. She has several borek recipes in her Middle Eastern cookbook and probably in her Jewish book as well.
Edited by VivreManger, 26 January 2003 - 09:13 AM.
Posted 25 February 2003 - 10:22 PM
Also called: Feuille de brik.
Paris Gourmet calls it “Shape-a-crepe”; apparently it is a thin, pliable, light whole-wheat crepe, uncooked; you can shape in any form desired, spray with butter and fry it. Retains the shape you mold it into, e.g., a muffin tin (I guess you would then lift it out of the tin and put it onto a baking sheet?). Not sure where home cooks/amateurs can buy it. Paris Gourmet says that Otto Brehm (914) 968-6100 is a distributor in Yonkers that carries it.
(Just happened to come across it in the Fall 2002 issue of Art Culinaire....never heard of it before, and now, bang! I guess that's why it's called coincidence.....)
Anyone who happens to get their hands on some, please let us know where, and what you do/did with it!
Posted 25 February 2003 - 10:41 PM
Almost. If one is looking to make a cup-like form, I would use two cut-out circles or squares. Brush each with clarified, or simply melted, butter. Layer the two pieces (you can inlay herbs or a flavored sugar mixture also, for example), and form around the outside of a timbale or dariole mold. Then place a ring mold (slightly larger in diameter than the timbale mold) around it and bake. The brik will want to straighten out while baking, so the ring mold helps hold the shape. Oh, and spraying both the timbale and the ring helps! Lacking the timbale mold or ring mold, simply leaving the brik in a muffin pan while baking will suffice, most likely. I recommend two layers, as once filled, the baked brik does tend to absorb any moisture very quickly.
Retains the shape you mold it into, e.g., a muffin tin (I guess you would then lift it out of the tin and put it onto a baking sheet?).
Phyllo has its uses, but I can't remember the last time I used it since I discovered brik.
Edited by Michael Laiskonis, 25 February 2003 - 10:49 PM.
Posted 26 February 2003 - 07:08 AM
(How do you know so much about what would seem to be an esoteric item? I'm new to the forum, so I'm guessing that you are a professional....and that you have access to it through wholesalers??)
Posted 26 February 2003 - 07:57 AM
Posted 26 February 2003 - 12:57 PM
It *sounds* delicious!! Akin to the ubiquitous (albeit wonderful if done right) sausage roll, perhaps??
Brik is Tunisian in origin.The classic version is tuna and an egg,chilis,etc.,wrapped in the brik dough,and fried.Very delicious!
I must "go brik," and soon . . .
Posted 26 February 2003 - 01:04 PM
New Yorkers with money to burn will be interested in the version served at Atelier, where slices of squab breast and foie gras are wrapped in cabbage and then encased in sheets of brique. Sort of upmarket pigeon pie.
Posted 27 February 2003 - 05:41 AM
Pastry chef-Restaurant Consultant
Oyamel : Zaytinya : Cafe Atlantico : Jaleo
Posted 28 February 2003 - 06:34 PM
in the center [I was using the breast in another form] ...wrapped
both in the brik ...brushed w. butter and baked. It tasted very
interesting although my wrapping technique /hence the appearance/
left room for a lot of practice. While I did manage to perforate a
round or two, I think that with experience it would be much
easier to use than phyllo.