Briouats are a Moroccan appetizer with a sweet or meat filling, wrapped in thin dough and fried in oil. Cook crispy triangular briouats stuffed with kefta – minced meat beef or lamb fried with onions and spices. For folding kefta you need a thin dough that will make puff pastries. Morocco traditionally uses local dough cooking (warqa), but you can use a thin test for spring rolls or filo dough. Cut it into strips, wrap in mince them, forming triangles, and fry in large quantities oils.
Recipe author – Christine Benlafquih – Moroccan food expert, culinary writer and restaurateur
Time: 1 hour.Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 kg minced meat (beef, lamb or a mixture thereof)
- 1 medium onion (finely chopped)
- 1 tsp paprika
- 1 tsp zira
- 1 tsp black pepper
- 1.5 tsp salt
- On request: 1 tsp. cinnamon
- 4 tbsp. l (60 gr.) Butter (for frying meat)
- A handful of parsley leaves (chopped)
- 3 eggs, slightly beaten
- Approximately 0.5 kg. cooking dough, filo or dough for spring rolls
- 4 tbsp. l (60 gr.) Butter (melted, for folding)
- 1 egg yolk (slightly beaten, for folding)
- 4 tbsp. vegetable oil (or, if necessary, for frying)
Recipes with similar ingredients: ground beef, lamb, onion onions, paprika, cumin, cinnamon, butter, parsley, eggs, cooking dough, filo dough, spring roll dough
Recipe preparation:
- Mix the minced meat with onions and spices. Melt the butter in large pan and add the minced meat. Cook over medium heat stirring the minced meat into small pieces, turning brown and steamed well.
- Add parsley and three eggs and cook on moderately strong fire until completely absorbed. Stuffing should turn out suitable for filling consistency. Set aside the kefta filling in side.
- Fold the briouats. Scissors cut the dough into strips wide about 6 cm. Lay a single strip on the work surface dough for rolls or boiling or double strip of dough filo. (If a cooking strip less than 25 cm long, make two layers.) Lightly grease the bottom two-thirds of the dough. Lay a full dining room a spoonful of filling at the bottom of the strip and fold it from the bottom up to cover the filling.
- Fold the bottom left corner of the folded dough up to the right, aligning it with the right edge of the strip. Then bend the lower right angle up to the left, aligning it with the left edge of the dough. You will see, how the triangle begins to form. Keep folding triangle, turning right and then left until you reach until the end of the test.
- Trim the excess length of the dough edge, brush a small amount yolk, and tuck the end of the dough into a “pocket” under the open edge on Briuate To make it easier to tuck the edge of the dough, you can use a sharp knife or scissors.
- Cook the briouats or freeze. Fry the triangles in deep-fried to light golden color. Let the excess fat drain and serve. Briouats remain warm for a long time, but if they have cooled before serving, you can preheat them in the oven when a temperature of 175 ° C for 5-10 minutes. Note: Raw briouats can be stored in in the refrigerator during the day or in the freezer, putting in a bag or plastic container, for two months. They can be fried, not defrosting, or thawing for 30 minutes. – 1 hour.
