egg

tunisian brik

servings
4

method

This is my twist on a North African classic. Filo pastry is cheap and fun to play with - just remember to work quickly with it before the sheets starts to dry out.

Preheat your oven to 200°C/400°F/gas 6. Wash the sweet potatoes and bake them, in their skins, in the preheated oven until cooked and soft. Allow to cool (leaving the oven on), then peel and mash them.

Bash up 1 teaspoon of the coriander seeds and the chillies in a pestle and mortar. Stir with the cinnamon into the mashed sweet potato and season well. Fold the spring onions and beaten egg into the mashed potato.

Gently melt the butter in a pan. Bash up the remaining coriander seeds. Brush a sheet of filo with some melted butter and sprinkle with a pinch of ground cinnamon and a little of the ground coriander. Cover with the second sheet, and brush and sprinkle as before. Repeat for the third sheet. With a sharp knife, cut the stacked filo sheets into two 15cm squares.

Working quickly to prevent the pastry from drying, do the same with the remaining filo sheets. You should now have four squares of filo. Place a generous tablespoon of the sweet potato mixture in the center of each square and spread out slightly. Brush the edges of each square with water and fold in half, corner to corner, to make a triangle. Press down at the edges to seal. Brush both sides of each triangle with the rest of the melted butter, place on a baking tray and bake in the preheated oven until light brown - this will take about 10 minutes.

Mix the red onion with the watercress, mint and parsley. Mix the yogurt with the lemon juice, a glug of olive oil and the cumin. Dress the salad with the yogurt dressing and serve with the hot filo briks and the lemon halves.

ingredients

• 2 medium sweet potatoes
• 1 & 1/2 teaspoons coriander seeds
• 2 dried red chillies
• 1/2 teaspoon ground cinnamon, plus a little extra
• salt and freshly ground black pepper
• 2 spring onions, trimmed and finely chopped
• 1 large free-range or organic egg, beaten
150g butter
• 6 sheets of filo pastry
• 1 red onion, finely sliced
• a bunch of fresh watercress
• a bunch of fresh mint, leaves picked
• a bunch of fresh flat-leaf parsley, leaves picked
• 4 tablespoons natural yoghurt
• 3 lemons, 1 juiced, 2 cut in half
• extra virgin olive oil
• a pinch of ground cumin

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tried this recipe or a similar one? share your tips...

1. by hazizan on Tue 12 Jul 2011 @ 18:08

i have try this recipe yesterday and it come out beautifully

2. by FRANCOIS OLIVIER on Tue 12 Jul 2011 @ 03:20

HELLO THERE JAMIE. ITS FRANCOIS FROM DURBAN SOUTH AFRICA. MY MOM AND I LOVE YOUR RECIPES. I WONDER IF YOU CAN EMAIL ME A FREE RECIPE JAMIE? THANKS YOURS SINCERELY FRANCOIS.

3. by yasmina on Sat 25 Jun 2011 @ 19:08

try with chips,harissa,kiri cheese,tuna n eggs.now thats tunisian brik<br />

4. by lovefood22 on Wed 18 May 2011 @ 16:15

This looks so delicous! Im making this for a school project!

5. by Tatiana on Mon 11 Apr 2011 @ 13:40

I made this yesterday night, and it came out beautiful. I did one thing different, I added peas to the mashed sweet potatoe.

6. by Nadia on Fri 10 Dec 2010 @ 00:56

I'm Tunisian/British, I grew up in Tunisia. Yes I'm a big fan of sweet potato, but can I ask why you're even calling this a "brik" and not a just "Sweet potato filo parcel"; I mean, it's not a brik at all, not even remotely close, is it?

7. by moondream on Mon 19 Jan 2009 @ 09:41

i lived in tunis for 3 years and had a lot off brik in that time the locals have a fue difarent ones not like like this but these are so good and better for you as the tunisen ones are fryed.

8. by Julia on Mon 22 Oct 2007 @ 10:01

Would olive oil work instead of the butter?

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