0g
Oil, PAM cooking spray, original
0.25
x spray , about 1/3 second (1 NLEA serving) (0g)
19g
Phyllo dough
1
x sheet dough (19g)
18.8g
Cheese, feta
0.13
x cup, crumbled (150g)
50g
Egg, whole, raw, fresh
1
x large (50g)
8.3g
Egg, white, raw, fresh
0.25
x large (33g)
0.3g
Coriander (cilantro) leaves, raw
0.06
x cup (4g)
Instructions
To prepare harissa, add cumin and caraway seeds to a pan and heat over medium heat for a minute. Transfer this mixture with ancho pepper, garlic, roasted red pepper, sugar and water into a blender and process until you get a smooth mixture.
To prepare brik, add potatoes in a pan and cover it with water and bring to a boil. Reduce heat and simmer for 10 minutes. Drain.
Set the oven temperature to 450 degrees Fahrenheit / 230 degrees Celsius.
Heat a little oil in a pan over medium heat and swirl to coat. Now add salt, red pepper, turmeric and potato and saute until edges are crisp. Add green onions and parsley and cook for a couple of more minutes. Remove from heat and keep it aside for at least 5 minutes.
Place a sheet of phyllo dough on a board and coat it with cooking spray. Now fold it like a book.
Coat bottom third of phyllo with cooking spray and fold it up.
Arrange a quarter of the potatoes at the center of the phyllo sheet and arrange them in a circle. Crack one 1egg into the center of potatoes. Sprinkle a little black pepper and ΒΌ of feta cheese. Now fold the phyllo sheet carefully and place it in a baking tray that is coated with cooking spray.
Repeat the above procedure for the remaining black pepper, cheese, egg, potatoes and phyllo sheets.
In a small bowl, mix 1 tsp water and egg white. Brush this mixture over the phyllo packets and bake it in an oven at the set temperature until they become crisp and golden brown.
Spread harissa over brik and sprinkle with cilantro just before serving.