Crispy fried or baked phyllo triangles filled with spiced ground beef, fresh herbs, and a hint of cinnamon, served as golden appetizers.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: decorative platter
Garnishes: powdered sugar for sweet version, parsley
Accompaniments: harissa sauce
Instructions
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1
Cook ground beef with onion in olive oil until browned. Add cinnamon, cumin, salt, and pepper, cook three minutes.
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2
Remove from heat, stir in chopped parsley and cilantro. Let the filling cool completely before assembling pastries.
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3
Cut warqa sheets into long strips about eight centimeters wide. Brush lightly with beaten egg along the edges.
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4
Place a spoonful of filling at one end of each strip. Fold corner over to form a triangle and keep folding.
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5
Continue folding in a flag-fold pattern until you reach the end. Seal edge with beaten egg to close tightly.
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6
Deep fry at 175C for three minutes until golden, or brush with oil and bake at 190C for fifteen minutes.
Did You Know?
During Ramadan, Moroccan families prepare hundreds of briouats in advance, freezing them to fry fresh each evening for iftar.
Chef's Notes
Equipment Tips
- skillet
- baking sheet or deep fryer
- pastry brush
Garnishing
powdered sugar for sweet version, parsley
Accompaniments
harissa sauce
The Story Behind Briouats
Briouats trace their lineage to the pastry traditions brought by Moors returning from Andalusia. The art of wrapping savory or sweet fillings in paper-thin dough became a cornerstone of Moroccan celebratory cuisine. Both sweet versions with almonds and honey and savory versions with meat are essential to Ramadan tables and wedding feasts, showcasing the Moroccan mastery of layered pastry.
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