Brick dough filled with cheese and olives

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About this: Janine Napirca

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Filled with goat cheese and olives, it has a delicious brick dough. In North African cuisine, the dumpling is a real specialty.

Brick dough or Brik dough has its origins in North African cuisine. Similar to Börek, the dumplings are made from brick dough, so you can fill them however you like. For example, tuna, minced meat or eggs are very popular. The North African brick pastry bag also tastes delicious filled with goat cheese.

Sample image – not actual recipe image

If you like to try recipes from other countries and faraway cuisines, why not try making kimchi: the fermented vegetable comes from Korea. Surely there are Italian dishes that you haven’t tried yet, or have you ever eaten South Tyrolean suffocating priests or cooked Arancini Siciliani?

You need these ingredients to make a delicious North African brick dough

  • 200 grams of goat cheese
  • 80 g washed olives
  • 2 tablespoons of olive oil
  • 1 bunch chopped thyme
  • Salt
  • pepper
  • 4 sheets of brick dough

You also need olive oil to bake North African dumplings filled with cheese.

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The preparation of brick dough filled with cheese is quick and easy

  1. Mash the goat cheese with a fork, chop the olives and mix with the olive oil and thyme. Season the mixture with salt and pepper.
  2. Then fill the filling on top of the brick dough and fold it into a triangle. You can moisten the edges with a little water and press them together so that nothing falls out of the North African ball.
  3. Fry the triangles of brick dough on both sides in plenty of hot olive oil. After about six minutes, they should be golden brown and crispy. Then drain the North African specialty on paper towels.

Salads like Green Goddess Salad, Zucchini Salad or Fall Salad with Beetroot go really well with Cheese Brick Dough Pockets.

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