Photo: Lars Blankers
Tunisian brik
18 ingredients
4
openrecipes
This is my twist on a North African classic. Filo pastry is cheap and fun to play with - just remember to work quickly with it before the sheets start to dry out.
Estimated Nutrition (whole recipe, rough)
541
Calories
14g
Protein
31g
Fat
56g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Pastry | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium sweet potatoes
- 1½ teaspoons coriander seeds
- 2 dried red chillies
- ½ teaspoon ground cinnamon, plus a little extra
- sea salt
- freshly ground black pepper
- 2 spring onions, trimmed and finely chopped
- 1 large free-range egg, beaten
- 150 g butter
- 6 sheets filo pastry
- 1 red onion, finely sliced
- 1 bunch fresh watercress
- 1 bunch fresh mint, leaves picked
- 1 bunch fresh flat-leaf parsley, leaves picked
- 4 tablespoons fat-free natural yoghurt
- 3 lemons, 1 juiced, 2 cut in half
- extra virgin olive oil
- 1 pinch ground cumin
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes