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.
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.
More From Cooking Light
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
Potato-Cilantro Tunisian Brik with Harissa Recipe at a Glance
More Recipes Like This