Products used in this recipe
North African Brik
Dipping Sauce:
Ingredient | Weight | Measure |
---|---|---|
Red onion, finely minced | 2 oz. | |
Parsley, fresh, finely chopped | 2 Tbsp. | |
Mint, fresh, finely chopped | 2 Tbsp. | |
Yogurt, plain | 12 oz. | |
Lemon juice | 2 fl. oz. | |
Olive oil | 2 fl. oz. | |
Cumin, ground | 1 Tbsp. |
Brik Pastries:
Ingredient | Weight | Measure |
---|---|---|
Eggs, beaten | 10 count | |
20 oz. | ||
Green onions, sliced | 2 oz. | |
Cumin, ground | 1 Tbsp. | |
Salt, Kosher | 2 tsp. | |
Red pepper flakes | 1 tsp. | |
Cinnamon. ground | 1 tsp. | |
Black pepper, ground | 1 tsp. | |
Phyllo pastry sheets | 50 count | |
Butter, melted | as needed |
Preparation Instructions:
Step 1
Preheat oven to 350˚F.
Step 2
In a medium bowl, mix together red onion, parsley, mint, yogurt, lemon juice, olive oil and cumin. Stir until well incorporated. Reserve under refrigeration.
Step 3
In a large mixing bowl, combine eggs, sweet potatoes, green onions and spices.
Step 4
Place one sheet of phyllo dough on a large work surface. Lightly brush with melted butter. Repeat process until 5 layers are formed.
Step 5
Place 4 oz. egg mixture on the corner of dough. Fold corner of dough once toward the long way of pastry making a triangle. Fold over triangle to the other direction. Keep folding back and forth until a completely wrapped triangle is formed. Repeat process to make 10 pastries.
Step 6
Place pastries on a parchment-lined sheet pan. Cook in a 350°F conventional oven until golden brown.
Step 7
Serve with 2 oz. dipping sauce.