The Burik is one of the basics of Libyan Ramadan recipes, of course, after the soup.

It is a thin layer of batter similar to the crape, but still thinner and lighter, with a range of different fillings, best enjoyed eating with soup.

There are many methods to prepare the batter of the Burik, some are simple and only need a few minutes to prepare, and some are quite challenging and require high skills which are lighter and flakier; they are usually prepared for weddings and special occasions.

There is a wide range of ingredients you could choose from to fill your Burik. The basic and simplest is egg, just break an egg in the center of the rounded shaped batter and top with salt and pepper then fold in half and fry immediately in hot oil. Minced meat and onion, or spinach and cheese filling are also very common, but what makes the Burik work so well is that you could use whatever you have on hand to fill your batter with, whether its season vegetables or leftovers from your refrigerator. In fact you will get your own good ideas and find yourself creating new recipes. 

 

Related:

Libyan Cuisine: Rishtat Burma

Libyan Cuisine: Sharba