Burik, Berik and Burika are three different names of the same crispy snack – a pasty or “pocket” made of a thin sheet of pastry, similar to the pastry sheets used for making spring rolls, stuffed and deep-fried. Originally a street food staple, Burik is fairly easy to make at home. Just stuff ready-made pastry sheets with a potato mix or (using a slightly different technique) with a raw egg and deep fry.
Potato Burik Hot, spicy potato puree in a huge, crispy, extra thin pastry pocket. Yummy!
Ingredients (serves 4)
2 large potatoes, unpeeled
2 tablespoons olive oil
¼ cup chopped parsley
Salt and black pepper For the Burik
4 round sheets of spring roll pastry
Oil for deep-frying
Prepare the stuffing: cook the potatoes in water until tender. Peel while hot and mash into a puree. Mix in the olive oil and chopped parsley, season with salt and pepper and allow to cool.
Stuff: place a sheet of spring roll pastry on a work surface. Heap two spoonfuls of the potato mix in the center and fold over to form a pocket. Press slightly to spread the mix evenly inside the pastry pocket and to join the edges firmly together.
Fry and serve: heat the oil in a deep frying pan. Fry each pastry pocket on both sides, until golden. Use tongs or a draining spoon to lift the fried Burik out of the oil and allow the excess oil to drip back into the pan. Place on paper towels for a few minutes and serve hot.
Variations: Potato & Eggplant Burik The Iraqi version.
Prepare a puree from one potato. Roast a whole eggplant over an open flame or in the oven. Cool slightly and scoop out the flesh. Add the roasted eggplant to the potato puree and mix well. Coarsely grate two hard-boiled eggs and add to the mix. Season with salt and pepper, stuff the pastry sheets and fry as described for potato Burik. Serve with Tahina and Amba (Iraqi mango chutney).
Serving Suggestion: Stuff the whole Burik in a Pita. The Pita will absorb the dripping stuffing and the combination of the soft Pita bread and the crispy Burik will please your palate!