Name: Briouats (Spiced Potato-Filled Filo Pastries)
Yield: Makes about 18
Cuisine: Africa
Ingredients: ¼ cup chopped fresh parsley; 1 hard-cooked large egg, finely chopped; 1 large egg; 1 small onion, finely chopped; 2 tablespoons chopped fresh mint (optional); 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ½ cup unsalted butter, melted; Peanut oil for deep frying; 2 large baking potatoes (about 6 ounces each); 1 teaspoon ground cumin; 3 cloves garlic, finely minced; 2 tablespoons unsalted butter

Preparation info

Makes about
18

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Serve these North African filo pastries as part of a Middle Eastern mezze assortment or on their own as an appetizer. Shaped like a strudel, they would be a great accompaniment for grilled fish or roasted lamb with Moroccan or Middle Eastern spices. These can be assembled far in advance and may be refrigerated or frozen unbaked.

Ingredients

2 large baking potatoes (about 6 ounces each)
2 tablespoons unsalted butter

Method

Preheat the oven to 400°F. Bake the potatoes until they are soft and mash able, about 1 hour. Remove the potatoes from the oven and let stand until cool enough to handle. Cut each potato in half and scoop out the pulp. Either mash the pulp or press it through a ricer.

Heat