Moroccan briouats with meat filling

Votes: 2

How to Make Moroccan Meat-Stuffed Briouats

Time: 1 hour.
Complexity: average
Servings: 6

Briouats are a Moroccan snack filled with a sweet or meaty filling, wrapped in thin dough and fried in oil. Make crispy triangular briouats filled with kefta—minced beef or lamb fried with onions and spices. To roll the kefta, you need thin dough, which will give the pastries a flaky texture. Warqa, a local dough, is traditionally used in Morocco, but you can also use thin spring roll dough or filo pastry. Cut the dough into strips, wrap the minced meat in them to form triangles, and fry in plenty of oil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 kg minced meat (beef, lamb or a mixture of both)
1 medium onion (finely chopped)
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon black pepper
1.5 tsp salt
Optional: 1 tsp cinnamon
4 tbsp (60 g) butter (for frying meat)
A handful of parsley leaves (chopped)
3 eggs, lightly beaten
About 0.5 kg of Varka, filo or spring roll dough
4 tbsp (60 g) butter (melted, for rolling)
1 egg yolk (lightly beaten, for curdling)
4 tbsp. vegetable oil (or as needed, for frying)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, minced lamb, onions, paprika, cumin, cinnamon, butter, parsley, eggs, dough cooking, filo dough, spring roll dough

Cooking the dish according to the recipe:

Mix the ground beef with the onion and spices. Melt the butter in a large skillet and add the ground beef. Cook over medium heat, stirring until the ground beef breaks up into small pieces, browns, and is well-cooked.
Add the parsley and three eggs and cook over medium-high heat until the liquid is completely absorbed. The minced meat should be the right consistency for the filling. Set the kefta filling aside.

Fold the briouats. Using scissors, cut the dough into strips approximately 6 cm wide. Lay a single strip of roll or warka dough or a double strip of filo dough on a work surface. (If the warka strip is shorter than 25 cm, make two layers.) Lightly grease the bottom two-thirds of the dough. Place a heaping tablespoon of filling at the bottom of the strip and fold it up to enclose 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 fold the bottom right corner up to the left, aligning it with the left edge of the dough. You'll see a triangle begin to form. Continue folding the triangle, flipping it to the right and then to the left, until you reach the end of the dough.
Trim the excess dough edge, brush with a little egg yolk, and tuck the end of the dough into the "pocket" under the open edge of the briouat. To make tucking the edge of the dough easier, you can use a dull knife or scissors.
Prepare the briouats or freeze them. Deep-fry the triangles until lightly golden brown. Drain off any excess fat and serve. Briouats stay warm for a long time, but if they have cooled before serving, you can reheat them in the oven at 175°C for 5-10 minutes.

Note: Raw briouats can be stored in the refrigerator for a day or in the freezer, placed in a bag or plastic container, for up to two months.

They can be fried without defrosting, or after defrosting for 30 minutes to 1 hour.