Products used in this recipe
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.
