Description
Delicious pastries filled with spiced ground meat and enveloped in crispy layers, evoking the essence of Moroccan culture.
Ingredients
Scale
- 0.5 kg ground meat (beef, lamb, or a combination)
- 1 medium onion, finely chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon pepper
- 1.5 teaspoons salt
- 1 teaspoon cinnamon
- 8 tablespoons butter, divided
- A handful of fresh parsley leaves, chopped
- 3 large eggs, lightly beaten
- 0.5 kg warqa, filo dough, or large spring roll wrappers
- 1 egg yolk, lightly beaten, for folding the briouats
- Oil, for frying
Instructions
- Prepare the filling: In a large mixing bowl, combine the ground meat, chopped onion, paprika, cumin, pepper, salt, cinnamon, and parsley.
- Add eggs: Pour in the beaten eggs and mix until thoroughly combined.
- Prepare the wrappers: For warqa, separate carefully. For filo or spring roll wrappers, lay one sheet on a clean surface and brush it with melted butter.
- Fill the pastries: Place a spoonful of filling along one edge of the wrapper, fold to enclose, and seal with egg yolk.
- Heat the oil: In a deep frying pan, heat enough oil over medium heat until shimmering.
- Fry until golden: Gently add pastries to the oil and fry until golden and crispy, about 3-4 minutes per side.
- Drain and serve: Remove pastries from oil and drain on paper towels. Serve immediately.
Notes
Make ahead by preparing the filling a day in advance. For a healthier option, bake at 375°F (190°C) for 20-25 minutes.
Nutrition
- Serving Size: 1 pastry
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 75mg