ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Potato-Cilantro Tunisian Brik with Harissa

Yield 8 servings (serving size: 2 brik and 1 tablespoon harissa)
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.

Ingredients

  • 1 cup chopped peeled baking potato
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon hot paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 16 wonton wrappers
  • Cooking spray
  • 1/2 cup Harissa

Nutrition Information

  • calories 165
  • caloriesfromfat 19 %
  • fat 3.6 g
  • satfat 0.5 g
  • monofat 2.4 g
  • polyfat 0.4 g
  • protein 5.2 g
  • carbohydrate 32.7 g
  • fiber 1.1 g
  • cholesterol 7 mg
  • iron 1.3 mg
  • sodium 416 mg
  • calcium 18 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. Bake at 375° for 12 minutes or until golden. Serve with Harissa.