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Tunisian brik
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Total Time:
1 hour 20 minutes
Easy and delicious North African brik recipe with a unique twist.
Ingredients:
  • 2 medium sweet potatoes
  • 1½ teaspoons coriander seeds
  • 2 dried red chillies
  • ½ teaspoon ground cinnamon plus a little extra
  • sea salt
  • freshly ground black pepper
  • 2 spring onions trimmed and finely chopped
  • 1 large free-range egg beaten
  • 150 g butter
  • 6 sheets filo pastry
  • 1 red onion finely sliced
  • 1 bunch fresh watercress
  • 1 bunch fresh mint leaves picked
  • 1 bunch fresh flat-leaf parsley leaves picked
  • 4 tablespoons fat-free natural yoghurt
  • 3 lemons 1 juiced, 2 cut in half
  • extra virgin olive oil
  • 1 pinch ground cumin
Instructions:
  • - Preheat the oven to 200°C/400°F/gas 6. - Wash the sweet potatoes and bake in their skins until soft. Allow to cool, then peel and mash. - Crush 1 teaspoon of coriander seeds and chillies in a mortar and pestle. Mix with cinnamon into the mashed sweet potato, season. - Add spring onions and beaten egg to the potato mixture. - Melt butter in a pan. Crush remaining coriander seeds. - Brush a filo sheet with melted butter, sprinkle with cinnamon and coriander. Repeat with remaining sheets. Cut into 15cm squares. - Place sweet potato mixture in the center of each square. Fold into a triangle, seal edges. - Brush triangles with melted butter, bake until light brown. - Combine red onion, watercress, mint, and parsley. Mix yoghurt with lemon juice, olive oil, and cumin for dressing. - Serve salad with filo briks and lemon halves drizzled with yoghurt dressing.

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