brik

In France, I saw baklava made with brik, a Middle Eastern pastry that’s like a cross between phyllo and giant, paper-thin crepes.

Karen Jurgensen, one of my fellow chef instructors at Seattle Culinary Academy, recently made baklava from brik that took the delightful form of crescent moons or horns.

They stuff it in brik, the hot pastries of shatter-crisp dough.

Seated opposite Cushnie, drama and humanities instructor Steph Hankinson raised her eyebrows and smiled as she watched a runny egg yolk spill out of her brik, a samosa-shaped fried pastry.

“I need an order of the brik and saganaki!”