Description
Moroccan Kefta Briouat is a delicious, savory pastry filled with a spiced ground meat mixture, wrapped in thin pastry dough, and deep-fried to golden perfection. This traditional North African snack combines aromatic spices, fresh parsley, and buttery layers of dough to create an irresistible treat perfect for appetizers or main dishes.
Ingredients
Meat Filling
- 1/2 kilogram (1 pound, 3 ounces) ground meat (beef, lamb, or a combo)
- 1 medium onion, finely chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon pepper
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- Handful fresh parsley leaves, chopped
- 3 large eggs, lightly beaten
- 4 tablespoons butter (for cooking)
For Assembling
- About 1 1/10 pound (1/2 kilogram) warqa, or filo dough, or large spring roll wrappers
- 4 tablespoons butter, melted (for brushing dough)
- 1 egg yolk, lightly beaten, for folding the briouats
- Oil, for deep frying
Instructions
- Gather Ingredients: Collect all the ingredients required for the recipe to ensure smooth preparation.
- Prepare Meat Mixture: In a bowl, mix the ground meat with finely chopped onion and spices including paprika, cumin, pepper, salt, and cinnamon until well combined.
- Cook Meat Filling: Melt 4 tablespoons of butter in a large skillet or frying pan over medium heat. Add the ground meat mixture, stir frequently to break the meat into fine pieces, and cook until well browned and fully cooked through.
- Add Parsley and Eggs: Stir in chopped fresh parsley and the lightly beaten 3 eggs. Continue to cook over medium-high heat until most of the liquid is absorbed; the mixture should be thick enough to mold and pack together. Set aside to cool.
- Prepare Dough Strips: Using scissors, cut the pastry dough (warqa, filo, or spring roll wrappers) into strips approximately 2.5 inches wide. If the strips are shorter than 10 inches, use two layers for sturdiness.
- Butter the Dough: Melt the remaining 4 tablespoons of butter and lightly brush it on the bottom two-thirds of each dough strip to help with folding and crispiness.
- Fill and Fold Briouats: Place a tablespoon of meat filling near the bottom of a dough strip. Fold the bottom edge up to enclose the filling. Then, fold the bottom left corner up diagonally toward the right edge, forming part of a triangle. Next, fold the bottom right corner up toward the left edge in a similar fashion. Continue folding the dough in a triangular pattern, alternating right and left folds, until the entire strip is folded.
- Seal the Briouat: Trim any excess dough from the end of the strip, brush the edge with beaten egg yolk, and tuck it into the pocket created by the folds. Use a butter knife or scissors tip to help secure the flap.
- Deep Fry Briouats: Heat oil in a deep fryer or heavy pan to a suitable frying temperature (around 350°F/175°C). Carefully fry the briouats until they are light golden brown and crispy. Drain on paper towels.
- Serve: Serve warm. If prepared ahead, reheat briouats in a preheated 350°F oven for 5 to 10 minutes before serving to crisp them back up.
Notes
- Uncooked briouats can be refrigerated for up to one day or frozen in a freezer-safe container for up to two months.
- If frozen, briouats can be fried directly from the freezer or thawed for 30 minutes to one hour before frying.
- Folding might take practice; ensure the dough is well buttered to prevent cracking and to help sealing.
- For a different flavor profile, lamb and beef can be combined or substituted entirely.
- Use a thermometer to maintain oil temperature for even frying and crispiness.
- Prep Time: 50 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Moroccan
