Brik | Malsouka | Warqa

If you have time on your hands, or feel like a challenge, then make your own brik pastry. Warqa in South Africa is traditionally used to make samoosas. If you have made this pastry before, let me know how you used it? And whether you think it is worth the effort.

Head straight on to the Recipe For ♥ Brik ♥
What is brik pastry?

When we first moved to Gordons Bay we went for dinner at friends. I commented on how amazing her samoosas were, and she asked me if I made my own brik pastry. It was the first time I had heard that word, and confessed I usually used phyllo pastry. At that time, I used store bought phyllo pastry, and really feel it is good enough for samoosas. Today I would make my own, but only because I enjoy the process. Brik pastry, or sheets are thicker than phyllo pastry. They are made by take a clump of wet dough, and slapping it onto a non stick surface in overlapping circles. Once the pastry is cooked, it is ready to use. I went the less traditional route, and painted thin layers of batter onto a heated pan. The pastry may be referred to by the Arabic terms malsouka or warqa. 

How do I use this pastry?

Brik pastry can be deep fried after being filled with whatever you desire. Depending on whether you are in Algeria, Morocco or Tunisia, where this pastry is most common, will depend on the dishes it appears in. In all three countries you will find pastilla, which is basically a pie. More often that not, it contains chicken as the protein. A combination of toasted and ground almonds, cinnamon, and sugar will be added to the top of the patry when cooked in the oven, to create a crunchy topping. In Tunisia sheets of the malsouka are stuffed with a savoury filling and then layered, or shaped into triangles. Typically one would use eggs, vegetables or ground meat. The pastry can also be used for desserts, including baklava.

Would I make this again?

The resounding answer is no. But, it was a challenge to make this pastry, and as I had time on my hands I decided to do so. It is extremely time consuming. And as I didn’t feel like deep frying the pastry, it did not get nice and crunchy. I did however make spring roll shapes, stuffing cooked ground meat into each one. I then baked these in the oven, and they made a for a great lunch. An effort that was well rewarded with thumbs up for the meal.

Take a look at this inspiring recipe for ♥ Brik ♥ from Lavender and Lime #LavenderAndLime Share on X



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5 from 1 vote


This is a traditional Arabic pastry
Recipe Category: Pastry
Makes enough for: 1 batch brik pastry
All Rights Reserved: An original recipe from Lavender and Lime


  • 200 mls water
  • 125 g bread flour
  • 15 g fine semolina
  • 15 mls canola oil, plus extra for cooking
  • 1.25 mls fine salt


  • Place the water, flour, semolina, oil and salt into a blender
  • Blend until completely smooth the pour through a strainer into a bowl
  • Cover and leave to rest for one hour at room temperature *
  • Fill a large pot a third of the way up with water and place over a high temperature to bring to the boil
  • Reduce the temperature and allow the water to simmer
  • Once simmering, place a 20cm non stick frying pan over the pot (ensure it fits snugly)
  • Allow it to heat for 10 minutes then lightly oil the pan, and wipe the excess oil off
  • Using a 12mm paint brush, stir the batter, wipe off any excess batter as you would do if painting a wall
  • Now paint the batter onto your frying pan from the outside to the centre
  • You may need to dip the brush into the batter several times to complete the circle
  • Make sure there are no holes and leave the batter to cook until the centre is no longer stock, and the edges pull away from the pan
  • Gently remove the brik pastry and place cooked side up onto a wooden board
  • If the pastry is extremely dry you can oil the top
  • Oil the pan again if necessary, and repeat the process until the batter is all used up, or you have as many sheets as you need
  • If the edges are very dry, trim them before using
  • The cooked side should be kept to the outside when using, and the filling placed on the uncooked side


* the batter can be left in the fridge overnight
See the links below for blog posts I published on February 22:

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15 thoughts on “Brik | Malsouka | Warqa

  1. Hi Tandy, this is an interesting recipe. I doubt I’ll make it but it’s nice to learn the process.

  2. An interesting read, Tandy. It reminds me of my 47 years ‘in the kitchen’ (husband cooks now we’re retired). Having three sons with hollow legs, we (mainly I) cooked a lot…Often working, full-time, four days a week, I would cook for hours on a Friday and made filo pastry one week. Help!! The scene in the kitchen would have made a hilarious B movie…Think I’ll leave Brik in Arabic hands… Cheers.

  3. Wow! This looks like quite an undertaking! A little too ambitious of me. I would stick with the phyllo dough. However, it does look delicious.

  4. Yes I know about this pastry but I tend to buy pastry rather than make it. I do sometimes make my own shortcrust pastry … Very industrious of you to make this Tandy 🙂

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