Malsouka (, also malsouqa) or warqa (), also known as brik sheets (, ) or bourek sheets () or dioul (), is a Maghrebi pastry sheet that resembles filo. It is thicker than filo and unlike filo is created by spreading wafer-thin layers of dough on a heated pan rather than by rolling a raw dough.
There are many applications for the dough, including the tagine malsouka, the pastilla, the samsa, the brik, and the baklava.
History
According to food historian Gil Marks, malsouka is a Maghrebi semolina-based adaption of the phyllo dough used in Börek brought into the Maghreb by the Ottomans.
See also List of pastries Algerian cuisine Moroccan cuisine Tunisian cuisine
References