North African

Briouats

Name: Briouats
Total time: 60 min
Yield: 3 servings
Cuisine: North African
Ingredients: 1 lb ground beef or lamb; 1 large onion, finely diced; 2 tbsp chopped fresh cilantro and 2 tbsp chopped parsley; 1 tsp ground cinnamon, 1 tsp ground cumin, and 1/2 tsp ground ginger; 12 sheets phyllo dough (or warqa), cut into 3-inch strips; 2 large eggs, beaten (for filling and sealing); Vegetable oil, for frying

Crispy Moroccan phyllo triangles stuffed with spiced ground meat, sealed and fried to a shattering crunch.

60 minutes

Serves 3

Appetizer

Contains common allergens

Egg

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Instructions

5 steps

1
Sauté the onion in 1 tbsp oil over medium heat for 5 minutes until soft, then add the ground meat and cook, breaking it up, for 8 minutes until browned and any liquid evaporates.

2
Stir in the cinnamon, cumin, ginger, 1 tsp salt, and 1/2 tsp pepper, cook 2 minutes more, then remove from heat and fold in the herbs and 1 beaten egg, stirring until the egg sets into the warm filling.
3
Lay a phyllo strip on a work surface, place 1 tbsp filling at one end, and fold flag-style into a tight triangle, brushing the final edge with beaten egg to seal.
4
Heat 1 1/2 inches of oil to 350°F and fry the triangles in batches for 2 minutes per side until golden and blistered.
5
Drain on a rack and serve warm with lemon wedges and harissa for dipping.

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