World Cuisine

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At the heart of Middle Eastern kitchens, flavors intertwine in a romantic dance, where tenderness and generosity are essential ingredients. In this recipe, we take you on a journey to discover an unmissable dish: potatoes wrapped in crispy phyllo dough, a perfect delight for your appetizers or family meals.

🥘 Ingredients

• 10 sheets of phyllo dough
• 1 egg yolk
• 180g melted butter
• The filling
• 2 large potatoes
• 8 triangles of cheese
• 2 tablespoons chopped parsley
• Salt, pepper, cumin

👨‍🍳 Instructions

1. Wash the potatoes, put them in a pot filled with salted water, cook them with their skin, then remove the skin and process them through a vegetable mill to obtain a purée.
2. Put the potato purée, cheese, chopped parsley, cumin, salt, and pepper in a bowl and mix well.
3. Cut phyllo dough sheets into 4 rectangles of dimensions 20cm long and 24cm wide using scissors.
4. Place a rectangle of phyllo dough on the work surface. Brush it with melted butter using a pastry brush and fold it three times in width to form a band, brush again this band, Spread a tablespoon of filling at the end, fold and fold again to form a triangle, seal the tip with beaten egg yolk making sure to enclose the triangle properly. Repeat this process until the filling and sheets are used up, brush the surface of each briouat with beaten egg yolk, place them on an oiled baking sheet.
5. Bake in a preheated oven at 200°C until the dough is well browned.
6. Serve immediately.

🏷 Tags: Pâte à feuille Pomme de Terre Fromage Triangle Entrée Cuisine du Monde Beurre Fondu Jaune d’Oeuf