Potato-Cilantro Tunisian Brik with Harissa

Tunisian brik is a savory pastry traditionally filled with tuna and egg. We fill this version with potato in a North African play on latkes. Prepare and refrigerate the Harissa up to two weeks in advance. The extra Harissa is nice with broiled fish or chicken.

Yield: 8 servings (serving size: 2 brik and 1 tablespoon harissa)

Ingredients

• 1  cup  chopped peeled baking potato
• 1/4  cup  finely chopped onion
• 2  tablespoons  chopped fresh cilantro
• 2  teaspoons  extra-virgin olive oil
• 1/2  teaspoon  hot paprika
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 16  wonton wrappers
• Cooking spray
• 1/2  cup  Harissa

Preparation

1. Preheat oven to 375°.

2. Cook potato in boiling water 8 minutes or until tender; drain. Mash with a fork. Combine potato and next 6 ingredients (through pepper). Spoon about 2 teaspoons potato mixture into center of each wonton wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges together to seal, forming a triangle. Place brik on a large baking sheet coated with cooking spray. Lightly coat tops of brik with cooking spray.

3. Bake at 375° for 12 minutes or until golden. Serve with Harissa.

Nutritional Information

Calories:

165 (19% from fat)

Fat:

3.6g (sat 0.5g,mono 2.4g,poly 0.4g)

Protein:

5.2g

Carbohydrate:

32.7g

Fiber:

1.1g

Cholesterol:

7mg

Iron:

1.3mg

Sodium:

416mg

Calcium:

18mg