Briouats with vegetable filling

Ingredients for 2 servings:

• 2 tomatoes
• 1 zucchini
• 1 onion(s)
• 1 bell pepper(s), red
• 1 eggplant(s)
• 2 garlic cloves
• 1 tsp sea salt
• 1 tsp pepper (Tellicherry), freshly ground
• 2 tsp Ras el Hanout (Ras al Hanout)
• olive oil
• 1 package of filo or warkha dough
• 1 tbsp olive oil
• 150 g coconut yoghurt (yoghurt alternative)
• 2 tsp harissa

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

vegan

Preheat the oven to 170°C and line a baking sheet with parchment paper. Peel and slice the onion and garlic. Wash the remaining vegetables and slice them as well. Spread everything on the baking sheet and sprinkle with salt, pepper, and ras al hanout. Drizzle with olive oil. Mix everything well and cook in the oven for 30 minutes, stirring occasionally. Remove the vegetables from the oven, let it cool, and chop them. Spread the filling over the dough, leaving a 0.5 cm border. Take the dough according to the package instructions and roll it into cigars. Fill a large frying pan with olive oil and heat. Place the dough rolls in the pan and fry until golden brown, turning occasionally. Meanwhile, add the olive oil to the coconut yogurt and mix with the harissa, salt, and pepper. Tip: Warkha dough is similar to filo dough, but not quite as fine, and is available in African shops. If you can’t find it, you can use the aforementioned filo dough. https://www.vegan-cooking-with-thalija.de/archive/997