How To Make Brik
Brik is a brittle and thin pastry that tastes delicious and flavorful. It is one of the best Tunisian dishes eaten for breakfast. You can stuff the Brik with egg, roasted funnel, potato, and salty, creamy feta. Let us get started with making Brik. Read on!
Ingredients
- Two medium sweet potatoes
- One or two teaspoons of coriander seeds
- Two dried red chilies
- A half teaspoon of ground cinnamon
- Fresh ground black pepper
- Sea salt
- Two springs of onions
- One large egg
- 150 grams of butter
- Six-sheet filo pastry
- One sliced red onion
- One bunch of fresh watercress
- One bunch of fresh mint leaves
- One bunch of flat-leaf parsley
- Four tablespoons of fat-free yogurt
- Three lemons
- Two lemons cut in half
- One juiced
- Extra virgin olive oil
- One pinch of ground cumin
Instructions
- Preheat the oven to 400 degrees Fahrenheit
- Wash the sweet potatoes
- Bake the washed potatoes in their skins
- Continue cooking until the potatoes become softer
- Set aside to cool
- Peel the potatoes and mash them properly
- Mix one teaspoon of coriander seeds and chilies in a mortar and pestle
- Stir with the cinnamon into sweet potato and season appropriately
- Fold the spring onions and egg into the mashed potato
- Melt the butter in a pan and bash up the coriander seeds
- Now brush a sheet of filo with butter and drizzle with a pinch of cinnamon and ground coriander
- Cover it with the second sheet and repeat the third sheet
- Use a sharp knife to cut the stacked sheets into 15 centimeters squares
- Prevent pastry from drying for all filo sheets
- Place a tablespoon of potato mixture in the center and spread out gently
- Brush the edges of each square with oil or water and fold in half
- The purpose is to make a triangle
- Now press the edges to seal and brush all sides with melted butter
- Place on the baking tray and cook in the oven for ten minutes
- Mix the red onion with mint, parsley, and watercress
- Now mix the yogurt, lemon juice, cumin, and olive oil
- Dress the salad with yogurt and serve with hot Brik and lemon halves
