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Algerian Briks, Braewats

A fried pastry filled with a spiced potato, carrot, onion, and egg mixture.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Lemon and coriander match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,498 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Algerian Briks, Braewats

Time15-20 minutes

Ingredients

Directions

Make the filling

  1. Chop the onion and carrots as shown.

  2. Sauté with olive oil over medium heat for about 15-20 minutes.

  3. Season with salt.

  4. Add the coriander leaf and the lemon juice.

  5. Wash and peel the potatoes. Boil the potatoes in water until tender.

  6. Mash the potatoes with a fork.

  7. Add the onion and carrot mixture.

  8. Add turmeric.

  9. Taste for seasoning and adjust if necessary.

  10. Add the egg and blend well.

Assemble and fry

  1. Place 2 sheets of dioul in a bowl.

  2. Add about 2-3 tablespoons of the mixture.

  3. Crack a whole egg into the center.

  4. Fold the brik in half.

  5. Do not seal it with water or egg mixtures.

  6. Slip the brik into a pan with hot oil.

  7. Place the brik in the oil and press the edges down gently with a fork.

Nutrition, whole recipe (rough)

448Calories
13 gProtein
20 gFat
59 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Onion1 medium (110g)44
Carrot1 medium (61g)25
Lemonjuice of 1 lemon (48ml)12
Turmeric1 tsp ground (3g)9
Salt1 tsp (6g)0
Coriandernot in our table0
Leafnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + coriandertop 1% of all pairs
    Smell alikestrong
    Cooked together2,498 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Coriander + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together2,253 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Lemon + turmerictop 4% of all pairs
    Smell alikestrong
    Cooked together2,192 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Potato + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Boiled and mashed to form the soft, bulky body of the filling.
Eggs
Bind the filling and set in the centre of the brik during frying.
Onions
Soften during sautéing to add sweetness and aromatic depth to the filling.
Carrots
Cook down with the onion to add mild sweetness and moisture to the filling.
Brik leaves
Thin pastry that crisps in hot oil to enclose the filling.

The step that matters

Slip the brik into hot oil and press the edges. The pastry must be fried in hot oil so it crisps quickly and seals itself. Pressing the edges gently with a fork helps them stay closed while the egg sets inside.

Swap the onion

How well each one fits the dish's main ingredients (potato, carrot, lemon, coriander, turmeric, egg):

  1. Spinachfits better
  2. Parsnipfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against potato, carrot, lemon, coriander, turmeric, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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