← Nouns Cooking · Moroccan

Ingredients

• 2 tbsp Olive oil
• 1 Onion, grated
• 500 g minced beef or lamb
• 1 tsp Paprika
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp Ground ginger
• 1 tsp Salt
• ½ tsp Black pepper
• 2 Eggs, beaten
• 4 tbsp Coriander (cilantro), chopped
• 4 tbsp Parsley, chopped
• 8 sheets warqa or filo pastry sheets
• 60 g Butter, melted

Method

1. Heat the oil in a frying pan over medium heat and cook the onion for 3 min. Add the meat, spices, salt and pepper and cook for 8–10 min, breaking it up, until browned and the liquid has gone.
2. Turn the heat to low, pour in the eggs and stir for 2 min until just set. Take off the heat, stir in the herbs and leave to cool.
3. Heat the oven to 200°C (180°C fan, 400°F) and line two trays. Cut the pastry into strips about 8 cm wide and keep them under a damp tea towel.
4. Brush a strip with butter, put a heaped tablespoon of filling at one end and fold the corner over to make a triangle. Keep folding, flag-style, to the end of the strip. Brush with butter and set on the tray. Repeat.
5. Bake for 15–20 min, until golden and crisp. Serve warm.

Tips

• Freeze unbaked briouats on a tray, then bag them; bake from frozen for a few extra minutes.
• For the classic fried version, fry in 2 cm of oil at 175°C (350°F) for 2 minutes per side.

Sources

Written in our own words after cross-checking these recipes:

My Moroccan Food taste.com.au