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 . It is thicker than filo and unlike filo is created by spreading wafer-thin layers of batter on a heated pan rather than by rolling a raw dough.
3-465: There are many applications for the dough, including the tagine malsouka , the pastilla , the samsa , the brik , the baklava . This Algerian cuisine -related article is a stub . You can help Misplaced Pages by expanding it . This Moroccan cuisine -related article is a stub . You can help Misplaced Pages by expanding it . This Tunisian cuisine -related article is a stub . You can help Misplaced Pages by expanding it . This Arab cuisine –related article
6-410: Is a stub . You can help Misplaced Pages by expanding it . Tagine malsouka Tagine malsouka ( Tunisian Arabic : ملسوقة ), or malsouqa , is a Tunisian dish composed of sheets of malsouka dough, stuffed with a savory filling. The Arabic name comes from لصق (lasaqa) meaning "to stick", referring to the cooking process of taking a ball of raw dough and sticking it to the heated pan to create
9-560: The layered malsouka sheets. The name Malsouka can refers to both the pastry and the dish. The Tunisian tagine refers to the savory dish itself, unlike the Algerian and Moroccan version, pastilla , which indicates the utensil into which a stew is prepared and served, akin to the English meat pie. The Tunisian one, filled with eggs, vegetable or meats, is often enjoyed cold as a finger food. This Tunisian cuisine -related article
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