Savory Beef Briouats

🧂 Ingredients

• 300 g Phyllo dough (or Warqa)(Thawed according to package directions. Warqa is a traditional Moroccan pastry dough, but phyllo is a good substitute.)
• 300 g Ground beef(Preferably 80/20 lean to fat ratio for flavor.)
• 1 Large onion(Finely chopped.)
• 1/4 cup Fresh cilantro(Finely chopped.)
• 1/2 tsp Ground cinnamon
• 1/2 tsp Ground cumin(Adds depth to the savory filling.)
• 1/2 tsp Salt(Or to taste.)
• 1/4 tsp Black pepper(Or to taste.)
• 1 Egg(Beaten, for binding the filling and sealing the pastries.)
• for frying Vegetable oil or other neutral oil(Enough to generously fill your pot or pan (about 2-3 inches deep).)
• 2-3 tbsp Melted butter or olive oil(For brushing phyllo if baking.)

👨‍🍳 Instructions

1. 1

   Prepare the filling: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the ground beef to the skillet. Break it up with a spoon and cook until browned and no pink remains. Drain off any excess fat.

   ⏱️ 15 minutes
2. 2

   Add the spices and herbs to the cooked beef mixture: Stir in the chopped cilantro, cinnamon, cumin, salt, and pepper. Cook for another minute until fragrant. Remove from heat and let the mixture cool slightly. Once cooled, stir in the beaten egg to bind the filling.

   ⏱️ 5 minutes
3. 3

   Prepare the phyllo: Carefully unroll the thawed phyllo dough. Keep the sheets you are not immediately using covered with a damp kitchen towel to prevent them from drying out. Cut each sheet of phyllo lengthwise into 3 or 4 strips, depending on the desired size of your briouats. Aim for strips about 1.5 to 2 inches wide.

   ⏱️ 10 minutes
4. 4

   Assemble the briouats: Take one strip of phyllo. Lightly brush the strip with a little water or oil if it seems dry. Place about a tablespoon of the beef filling at one end of the strip. Fold the phyllo strip over the filling to form a triangle, continuing to fold it over itself like folding a flag until you reach the end of the strip. Seal the final edge with a little of the beaten egg or a dab of water.

   ⏱️ 30 minutes
5. 5

   Cook the briouats (Frying): Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F). Carefully add the briouats to the hot oil, ensuring not to overcrowd the pot (fry in batches). Fry for 3-5 minutes per side, or until deep golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.

   ⏱️ 5-7 minutes per batch
6. 6

   Cook the briouats (Baking - alternative): Preheat your oven to 190°C (375°F). Arrange the assembled briouats on a baking sheet lined with parchment paper. Brush the tops generously with melted butter or olive oil. Bake for 15-20 minutes, or until golden brown and crisp.

   ⏱️ 15-20 minutes

💡 Pro Tips

• ✓Ensure phyllo is kept moist by covering it with a damp cloth while working.
• ✓For best results, fry the briouats in oil heated to the correct temperature (175°C / 350°F).
• ✓Seal the edges of the phyllo well with egg wash or water to prevent the filling from leaking out during cooking.
• ✓These can be made ahead and reheated in a moderate oven.

🔄 Variations

• Sweet Briouats: Replace the beef filling with a mixture of ground almonds, sugar, cinnamon, orange blossom water, and a binder like egg yolk or melted butter. Drizzle with honey after frying.
• Cheese Briouats: Use a filling of crumbled feta or goat cheese mixed with herbs like mint or parsley.

🥗 Nutrition

Per serving