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North African Brik

North African brik
Yield: 10 Servings

Yield: 10 Servings

Dipping Sauce
2 oz Red onion, finely minced
2 tbsp Parsley, fresh, finely chopped
2 tbsp Mint, fresh, finely chopped
12 oz Yogurt, plain
2 fl oz Lemon juice
2 fl oz Olive oil
1 tbsp Cumin, ground
Brik Pastries
10 count Eggs, beaten
20 oz Simplot RoastWorks®: Roasted Sweet Potatoes 6/2.5lb
2 oz Green onions, sliced
1 tbsp Cumin, ground
2 tsp Salt, Kosher
1 tsp Red pepper flakes
1 tsp Cinnamon. ground
1 tsp Black pepper, ground
50 count Phyllo pastry sheets
as needed Butter, melted
Preparation Instructions:
• For the dipping sauce, in a medium bowl, mix together red onion, parsley, mint, yogurt, lemon juice, olive oil and cumin. Stir until well incorporated. Reserve under refrigeration.
• In a large mixing bowl, combine eggs, sweet potatoes, green onions and spices.
• Place one sheet of phyllo dough on a large work surface. Lightly brush with melted butter. Repeat process until 5 layers are formed.
• 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.
• Place pastries on a parchment lined sheet pan. Cook in a 350°F conventional oven until golden brown.
• Serve with 2 oz dipping sauce.
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