Tunisian brick sheets

Vegetarian brick with potatoes and leeks

Welcome to the savory world of Tunisian dishes! Today, I will guide you step by step in preparing a delicious brick recipe, a specialty that has gained popularity due to its versatility. Usually, bricks are filled with meat or tuna, but today I propose a vegetarian version that enjoys the flavors of potatoes and leeks. Perfect as an appetizer or main course, these bricks are quick to make and delicious!

History of the Brick
The brick has deep roots in Tunisian culinary tradition and is often prepared in various forms and with different fillings. This vegetarian recipe is an excellent option, especially if you have leftover mashed potatoes. By turning these simple ingredients into a sophisticated dish, you will bring a touch of creativity to your kitchen.

Preparation Time
- Preparation time: 20 minutes
- Cooking time: 10 minutes
- Total time: 30 minutes
- Number of servings: 5 bricks

Ingredients
- 5 sheets of brick
- 3 medium potatoes
- 1 leek (approximately 200g)
- 1 egg for each brick (5 eggs)
- 100g grated cheese
- 2 tablespoons of fresh chopped parsley
- 1 teaspoon of paprika (sweet or spicy, according to preference)
- 1/2 teaspoon of ground coriander
- Salt and pepper, to taste
- Harissa (optional, for an extra kick)
- Olive oil, for frying

Step-by-step Instructions

1. Preparing the Leek
- Start by washing the leek well, then chop it finely. The leek adds a delicate taste and pleasant texture to the filling.
- In a pan, heat a drizzle of olive oil over medium heat. Add the chopped leek and sauté for 5-7 minutes until it becomes soft. Let it cool.

2. Boiling the Potatoes
- Wash the potatoes and boil them with their skins in salted water. This step is essential to preserve the natural flavor of the potatoes.
- Once the potatoes are boiled (about 20-25 minutes), drain them and rinse with cold water to make peeling easier.

3. Preparing the Filling
- Peel the potatoes and mash them with a fork or a food processor until you get a smooth puree.
- In the bowl with the potato puree, add the sautéed leek, chopped parsley, paprika, coriander, salt, pepper, and, if desired, a splash of harissa. Mix well until you achieve a homogeneous mixture.

4. Forming the Bricks
- Take a sheet of brick and place it on a platter. Fold the edges to form a square.
- In the center of the sheet, place a portion of the potato filling, forming a circle. Then, crack an egg in the middle of the filling and sprinkle the grated cheese on top.
- Bring the edges of the brick paper together, forming a triangle. Make sure the filling is well sealed so that it does not leak during frying.

5. Frying the Bricks
- In a deep pan, heat enough olive oil to cover the bottom of the pan.
- Add the filled bricks and fry for 1-2 minutes on each side until golden and crispy. Do not leave them too long, as you want to keep the egg yolk soft and creamy, but if you prefer a firmer yolk, fry them a little longer.
- Remove the bricks onto a paper towel to absorb excess oil.

Serving and Suggestions
Serve the bricks warm alongside a fresh green salad or simply with a slice of lemon for an extra touch of freshness. They pair perfectly with a yogurt sauce with mint or a tabbouleh salad, bringing a pleasant contrast of flavors.

Tips and Variations
If you want to experiment, you can also add other vegetables to the filling, such as grated carrots or spinach. Additionally, if you have leftover cheese or even tofu, these can be integrated into the filling for an extra burst of flavor.

Nutritional Benefits
These vegetarian bricks are not only delicious but also healthy. Potatoes are a good source of complex carbohydrates, while leeks provide an important intake of vitamins and minerals. Moreover, by using olive oil, you add healthy fats to your diet.

Frequently Asked Questions
- Can I use frozen brick sheets?
Yes, make sure to thaw them completely before use to avoid tearing.

- How can I store leftover bricks?
The bricks can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat them in the oven or in a pan.

- Can I make the filling in advance?
Absolutely! The filling can be prepared a day ahead and stored in the refrigerator until you are ready to form and fry the bricks.

I conclude here, inviting you to enjoy this simple and quick recipe. Potato and leek bricks are a wonderful way to bring a touch of Tunisian tradition into your kitchen. Experiment, adapt, and most importantly, savor every bite!

 Ingredients: 5 sheets of brick dough, 3 potatoes, 1 leek, 1 egg for each brick, 100g of cheese or grated cheese, chopped parsley, paprika, ground coriander, salt and pepper, harissa (optional), olive oil.

 Tags:  tunisian brick sheets