Brik danouni
 | This article relies largely or entirely on a single source. (June 2026) |
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| Alternative names | Brick danouni |
|---|---|
| Type | Turnover |
| Course | Appetizer |
| Place of origin | Tunisia |
| Serving temperature | Hot |
| Main ingredients | Semolina dough, minced meat, egg, cheese, parsley, onion |
| Variations | Fried and baked versions |
Brik danouni is a Tunisian stuffed pastry consisting of a semolina-based dough folded around a savoury filling and either fried or baked.[1] It is considered a variation of the Tunisian brik and is commonly served as an appetizer or during the month of Ramadan.[1]
Description
[edit]Unlike the more common Tunisian brik, which is traditionally prepared using thin malsouka filo pastry sheets, Brik Danouni is made with a homemade dough prepared from semolina and flour.[2] The pastry is generally shaped into a half-moon turnover before cooking.[3]
Preparation
[edit]The dough is typically prepared from semolina, wheat flour, oil or butter, water, and salt.[1][2] Common fillings include minced meat, onion, parsley, eggs, cheese, olives, and capers, although recipes vary by household and region.[1] The filled pastries are sealed and either deep-fried or baked until golden brown.[2]
See also
[edit]References
[edit]- ^ a b c d "Brik Danouni". Treats Homemade. Retrieved 17 June 2026.
- ^ a b c "Brick Danouni au Four (Pâte Semoule et Farine)". Cuisinez avec Djouza. Retrieved 17 June 2026.
- ^ "Brick Danouni". Diwa Sweetness. Retrieved 17 June 2026.
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