Tunisian Brik
A Jamie Oliver Sainsbury's recipe for Tunisian Brik.
Ingredients
- 2 medium sweet potatoes 2 dried red chillies
- 1 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 only
- A bunch of fresh parsley, leaves only 4 x 15ml spoons natural yoghurt
- A pinch of ground cumin 2 lemons cut in half
- x 5ml spoons of coriander seeds, ½ x 5ml spoon of ground cinnamon
Instructions
- 1
Preheat your oven to 200°C, 400°F, gas mark 6. Wash the potatoes and bake in their skins until cooked and soft. Cool, then peel and mash. Grind a 5ml spoon of the coriander seeds and the chillies in a pestle and mortar. Add the cinnamon, stir into the mashed sweet potato and season well.Fold the spring onion into the potato withthe egg. Melt thebutter gentlyin a pan. Grind the remaining coriander seeds. Brush 1 sheet of filo with some melted butter and sprinkle with a pinch of 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 into two 15cm squares. Working quickly to prevent the pastry from drying, repeat with the remaining filo sheets. You should now have 4 squares of filo. Place a generous 15ml spoon of potato mix in the centre 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. Pressdownattheedgestoseal.Brushbothsidesofeachtrianglewiththerestof the melted butter, place on a baking tray and bake until light brown - about 10 minutes. Mix the red onion with the watercress and herb leaves. Mix the yoghurt with the lemon juice, a glug of live oil and the cumin. Dress the salad with the yoghurt mix and serve with the hot filo briks and the lemon halves.
- 2
Vegetable Bhaji Salad with Sour Cream, Lemon And Coriander Prep and cook time: 30 mins to 1 hour Serves: 4