Some like it runny: Though this pastry is named for a fish, inflected by parsley and capers, and accompanied by tabouli and a trio of sauces, the featured ingredient is egg. My Algerian-style tuna brick ($8) — often spelled brik, sometimes briq — was fresh from the fryer, and the folds of warqa, a stiff cousin to filo, were too hot to handle at first.
Eating brick with the fingers, and not with a knife and fork, is de rigueur, and by the time I managed a few bites, hélas, the egg had cooked through. A quicker-thinking fellow would have pushed aside the tabouli and cradled his brick in the lettuce leaf underneath.
Brick Bar NYC
917-400-8793
www.Facebook.com /brickbarsavoryandsweet
At the Arab-American and North African Cultural Street Festival
Great Jones St. between Broadway and Lafayette St., Manhattan
www.Facebook.com /events/1466197993608713
(The 2014 festival was held on June 21)
