A briouat is a sweet puff pastry. It is part of the Moroccan cuisine. Briouats are filled with meat (mostly chicken or lamb) mixed with cheese, lemon and pepper. They are wrapped in warqa (a paper-thin Moroccan dough) in a triangular or cylinder shape. The briouats are fried or baked and then sprinkled with herbs, spices and sometimes with (powdered) sugar.
Type of Dish Pastry
- 50 g (1/3 cup) pistachio nuts
- 480 g (1 lb) beef mince
- 200 g (1/2 lb) onion chopped
- 10 g (1/2 cup) coriander chopped
- 4 g (1 1/2 tsp) sweet paprika
- 2 g (1 tsp) cinnamon
- 2 g (1 tsp) Cumin powder
- 1 g (1/2 tsp) hot paprika
- to taste salt and pepper
- 30 ml (2 Tbsp) vegetable oil
- 2 piece eggs
- 15 sheets pat de brique (or filo pastry)
- 80 g (2 1/2 oz) butter
- 300 ml (2 cups) vegetable oil (for frying
- Blanch pistachio in boiling water, drain them and rub them in a tea towel to remove the skin. chop them coarsely and reserve.
- In a bowl combine the mince, onion, pistachio nuts, coriander, spices, salt and pepper. Mix well.
- Heat oil in a large frying pan over high heat. add the mince mixture from step 2. Cook for 4 to 5 minutes stirring frequently. Add the eggs and cook for another 2 minutes. transfer to a tray and leave the mixture to cool.
- Place a piece of pastry on the table, brush with melted butter. Place 15g (1 Tbsp) of the mixture on top. Roll the pastry up, tucking in the sides. Place them seem side down in a tray. Continue with the remaining pastry.
- Fill a deep saucepan one third full with vegetable oil. Heat the oil to 180C. Cook the briouats 4 at a time until crispy (about 4 minutes per batch). Drain on kitchen paper. sprinkle with cinnamon powder and serve with mint tea.
Preparation Time is approxmiately 1 hour.
Cooking Time is approxmiately 20 minutes.