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North African Brik

North African brik
Yield: 10 Servings

Yield: 10 Servings

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
Simplot RoastWorks®: Roasted Sweet Potatoes 6/2.5lb 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:
• 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.
Products used in this recipe