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.

Yield: 8 servings (serving size: 2 brik and 1 tablespoon harissa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 19%
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.2g
  • Carbohydrate: 32.7g
  • Fiber: 1.1g
  • Cholesterol: 7mg
  • Iron: 1.3mg
  • Sodium: 416mg
  • Calcium: 18mg

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

Preparation

  1. 1. Preheat oven to 375°.
  2. 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. 3. Bake at 375° for 12 minutes or until golden. Serve with Harissa.
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