Tunisian brik is a savory pastry traditionally filled with tuna and egg. We fill this version with potato in a North African play on latkes. Prepare and refrigerate the Harissa up to two weeks in advance. The extra Harissa is nice with broiled fish or chicken.
Cook potato in boiling water 8 minutes or until tender; drain. Mash with a fork. Combine potato and next 6 ingredients (through pepper). Spoon about 2 teaspoons potato mixture into center of each wonton wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges together to seal, forming a triangle. Place brik on a large baking sheet coated with cooking spray. Lightly coat tops of brik with cooking spray.
Bake at 375° for 12 minutes or until golden. Serve with Harissa.
Pretty tasty - it reminded me of samosas. Instead of the paprika, salt, and pepper I just used berbere spice since I have a giant bag I've been trying to use up. The edges of mine got a bit burnt, next time I would check it after 10 min instead of leaving it in for the full 12. Served with za'atar crusted schnitzel and a mixed veggie.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!