The pastry  is also known as ‘ouarka’ and is used to make different shaped stuffed parcels. Once stuffed, the parcels are known as ‘briks’ in Tunisia or ‘boureks’ in Algeria. Brick pastry is slightly tougher and thicker than filo pastry. Use in place of filo pastry in sweet and savoury dishes.

The most traditional recipe is tuna and egg brik (fill a piece of pastry with tinned tuna, diced cooked onion and chopped parsley, garlic and lemon juice, fold then deep fry). Also used to make sweet parcels such as milk pastille.