brick without meat:
it’s the Moroccan vegetable brick a simple and economical idea when you have no more minced meat or tuna in your reserves! Bricks, samosas, or boureks always make the headlines on our tables during this month of Ramadan, and to vary the garnish I offer you a vegetarian brick composed of carrot, zucchini, and potatoes all flavored with turmeric, cumin, sweet paprika, parsley, and fresh cilantro.
This meatless brick starter will go perfectly with chorba or simply for an aperitif with friends! I like to shape my brick with triangle folding, however, you can make a simpler shape in a rectangle or square. Finally, I opted for cooking in a pan with a little oil but for a crispier and less greasy vegetable brick, it is possible to put it in the oven for 15 minutes at 200/210°.
- 10 brick sheets
- 2 medium-sized potatoes
- 2 carrots
- 1 small zucchini
- 1 tbsp turmeric
- a good pinch of cumin
- a little chopped parsley and fresh cilantro
- 1 tsp garlic powder
- 1 tbsp sweet paprika
- laughing cow cheese (optional)
vegetarian brick recipe with vegetables
- Start by steaming the potatoes for 15 minutes or 2 minutes in salted water.
- then leave to cool and cut into small cubes
- then peel the carrots and zucchini, wash them and grate them using a large grater
- brown them in a drizzle of olive oil, stirring often
- and add the diced potatoes
- then salt and pepper and add all the spices as well as the parsley and fresh coriander
- sauté for a few minutes and let cool
- then cut the pastry sheets in half
- and place each half-circle in half
- then place a small pile of stuffing in the corner of the sheet and place a piece of laughing cow cheese on top
- then fold into a triangle
- and continue in this way until the stuffing is used up
- cook the bricks for a few tens of seconds on each side and place them on absorbent paper
drizzle with lemon juice and enjoy them hot with a soup or a green salad.