Algerian savory pastries range in sizes and shapes from triangles, little logs, longer thinner fingers, slender cigars, half moon briks, crescent shaped cocas to humongous moon shaped pastillas.
These are briks with a potato filling Brik b'il Batata. I also used the same filling to make little boureks, braewats or samsas.
Ingredients:
2 large potatoes
2 grosses pommes de terre
2 carrots
2 carrottes
2 onions
2 oignons
Juice of one lemon
Jus de citron
Coriander leaf
Coriandre
1 tablespoon of turmeric
1 cuillere a soupe de curcuma
1 egg for the filling
1 oeuf
10-12 eggs for briks
10-12 oeufs pour les briks
Salt
Sel
20-24 brik leaves
20-24 feuilles de dioul (warka)
Oil for frying
Huile pour friture
1) Chop the onion and carrots as shown. Saute with olive oil over medium heat for about 15-20 minutes, season with salt, add the coriander leaf and the lemon juice.
2) Wash and peel the potatoes and boil in water until tender.
3) Mash the potatoes with a fork, add the onion and carrot mixture, turmeric and taste for seasoning, adjust if neccessary. Add the egg and blend well.
4) Place 2 sheets of dioul in a bowl and add a about 2-3 tablespoons of the potato, onion and carrot mixture. Crack a whole egg into the center.
5) Fold the brik in half and slip into a pan with hot oil. I did not seal it at all with water or an egg mixtures. I simply placed the brik in the oil and pressed the edges down gently with a fork.
Another option is to make boureks, samsas or braewats. My daughter made these. It's a fun family activity. They are not uniform in size but this does not affect the taste at all!
There are more directions for brik
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It must be a real fun thing to do with kids. Your daughter did a good job!
Posted by: obachan | October 05, 2005 at 05:28 AM
I am reading this recipe at 5.26pm when the f'tour (Breaking of Fast) is at 6.36pm.
Can you imagine the torture?
Posted by: Cream | October 04, 2005 at 09:28 AM
What a good job your daughter did. Everything looks good enough to eat through the screen! If only that were possible. ;-)
Paz
Posted by: Paz | October 04, 2005 at 09:27 AM
Toujours à la recherche de références, je suis tombée avec grand plaisir sur ce blog : je reviendrai !
Posted by: Michèle | October 03, 2005 at 02:25 PM
very good recipes!
Posted by: Mimosa | October 03, 2005 at 08:24 AM