4 Serves
55 Mins
In a mixing bowl, combine the cheese, chopped parsley, and black pepper to create the filling.
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Vitamin E
1 mg / 15 mgVitamin K
256 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
105 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
152 mg / 1,250 mgPotassium
780 mg / 4,700 mgSodium
1332 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
2 g / 28 gSugar
15 g / 50 gSaturated Fat
14 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Lay out a sheet of brik pastry and place a portion of the cheese mixture in the center, creating a small well if adding an egg.
Carefully fold the edges of the pastry over the filling to form a triangle or envelope shape, ensuring it is sealed tightly.
Heat the vegetable oil in a frying pan over medium-high heat until shimmering.
Gently slide the brik pastries into the hot oil and fry until golden brown on both sides, then remove with a slotted spoon and drain on paper towels.
Season lightly with salt and serve immediately while hot.
0
g42
g10
g
British
Egyptian