Brik with Potato

The potatoes are cleaned and boiled for about half an hour in boiling water, then mashed. Two eggs are boiled and cut into small cubes.

The parsley and onion are chopped and fried for a few minutes in a little oil. The capers are cleaned and chopped.

The remaining two eggs are beaten and mixed with the potato, boiled egg, parsley, onion, and capers, then the filling is seasoned with black pepper and salt.

The filo dough leaves are spread and their edges are folded to become square. A quarter of the filling is placed in the center of each leaf, then folded into a triangle shape.

The frying oil is heated until it starts to shimmer without smoking. The brik is fried on both sides until it becomes golden and crispy.

The brik is drained and served hot with lemon wedges.