Meat and Potato Bricks for Ramadan

Ingredients

• 2 tbsp Olive oil or sunflower oil (For cooking the filling and frying or the glaze in the oven)
• 1 Large onion (Finely sliced)
• 2 Small onions (Finely chopped)
• 150 g Ground meat (beef or lamb) (Can be replaced with ground chicken)
• 1 tsp Tomato paste (Optional, adds flavor)
• 2 tbsp Fresh parsley (Chopped)
• 3 Potatoes (Peeled, boiled then diced)
• to taste Salt
• to taste Black pepper
• 100 g Grated cheese (such as mozzarella, cheddar or herb cheese) (To bind the filling)
• 1 Egg (Optional, acts as binder)
• 10 Brick pastry sheets (Each sheet will be cut in half)
• 2 tbsp All-purpose flour (Mixed with water to seal the edges)
• 2 tbsp Water (Mixed with the flour)

Instructions

1. Prepare the potatoes

   Peel the potatoes, cut into large dice, place in a pot of cold salted water, bring to a boil and cook 12‑15 minutes until tender but still firm.

   Time: PT15M

2. Drain and mash the potatoes

   Drain the dice, return to the pot, add a pinch of salt and pepper, then mash roughly with a fork or potato masher.

   Time: PT5M

3. Sauté the onions

   In a skillet, heat 2 tbsp olive oil over medium heat, add the sliced large onion and the two chopped small onions, sauté 3‑4 minutes until translucent.

   Time: PT5M

4. Cook the ground meat

   Add the 150 g ground meat to the pan, season with salt and pepper, cook 6‑8 minutes breaking it up until well browned.

   Time: PT8M

5. Add tomato paste and parsley

   Stir in 1 tsp tomato paste, mix quickly, then add 2 tbsp chopped parsley. Remove from heat.

   Time: PT2M

6. Mix the filling

   In a bowl, combine the mashed potatoes, the meat‑onion mixture, the grated cheese and the egg (if using). Mix well until a homogeneous filling forms.

   Time: PT5M

7. Let the filling cool

   Let the filling rest for 10 minutes at room temperature so it firms up slightly.

   Time: PT10M

8. Prepare the brick sheets

   Cut each brick sheet lengthwise in half, yielding 20 half‑sheets.

   Time: PT5M

9. Form the bricks

   Place a tablespoon of filling in the centre of each half‑sheet, fold into a triangle ensuring the edges stay parallel, then seal the edges with the flour‑water mixture (2 tbsp flour + 2 tbsp water).

   Time: PT10M

10. Bake (or fry)

    Preheat the oven to 200°C. Arrange the bricks on a baking sheet lined with parchment, brush lightly with olive oil. Bake 12‑15 minutes, turning halfway, until golden and crisp. (Fry option: heat 2 cm oil to 180°C and fry the bricks 3‑4 minutes each side.)

    Time: PT15M

    Temperature: 200°C

11. Serve

    Remove the bricks from the oven or oil, place on paper towels if fried, then serve hot with a yogurt sauce or fresh salad.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Olive oil or sunflower oil: Canola oil, Peanut oil
• Instead of Large onion: Shallot
• Instead of Small onions: Medium onion
• Instead of Ground meat (beef or lamb): Ground turkey, Cooked lentils (vegetarian version)
• Instead of Tomato paste: Small tomato purée
• Instead of Fresh parsley: Cilantro
• Instead of Potatoes: Sweet potatoes
• Instead of Black pepper: White pepper
• Instead of Grated cheese (such as mozzarella, cheddar or herb cheese): Crumbled feta cheese, Goat cheese
• Instead of Egg: Egg yolk, Mashed potatoes
• Instead of Brick pastry sheets: Phyllo sheets (finer)
• Instead of All-purpose flour: Rice flour (gluten‑free version)

Equipment Needed

• Skillet or sauté pan
• Pot
• Colander
• Cutting board
• Chef's knife
• Mixing bowl
• Wooden spoon
• Kitchen tongs (optional)
• Kitchen brush or pastry brush (optional)
• Baking sheet or frying pan

Critical Steps — Do Not Skip

• Seal the edges properly with the flour‑water mixture to prevent filling leaks.
• Cook the bricks in well‑heated oil or a pre‑heated oven to achieve a nice colour without making them greasy.

Chef Tips from the Video

• Add a pinch of cumin or paprika to the filling for more aromatic depth.
• Use flat‑leaf parsley rather than curly parsley for better texture.
• Brush the bricks with a mixture of oil and dried herbs for extra fragrance.

Troubleshooting

Storage

Refrigerator: Store cooked bricks in an airtight container 3‑4 days.

Freezer: Freeze raw bricks on a tray for 1 h, then transfer to a freezer bag for up to 1 month.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the filling and keep it refrigerated 24 h before forming the bricks.
• Cook the potatoes ahead and keep them chilled.