Potato-Cilantro Tunisian Brik with 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.


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

Recipe from

Cooking Light

Nutritional 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


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


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.

Joan Nathan,

Cooking Light

December 2008