Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large potatoes
- 2 carrots
- 2 onions
- Juice of one lemon
- Coriander leaf
- 1 tablespoon of turmeric
- 1 egg for the filling
- 10-12 eggs for briks
- Salt
- 20-24 brik leaves
- Oil for frying
Directions
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. Dont seal it at all with water or an egg mixtures. Simply place the brik in the oil and press the edges down gently with a fork.
Category:Algerian Recipes
Category:Algerian Snacks