Briouats Crispy Moroccan Parcels with Kefta
Briouats are golden, crispy triangular Moroccan parcels made from thin warqa or phyllo pastry filled with a seasoned ground beef and herb mixture. They are fried until shatteringly crisp and served as an irresistible appetizer or part of a larger Moroccan spread.
Crispy golden Moroccan phyllo triangles filled with spiced ground beef and fresh herbs.
Nutrition per serving
Ingredients
Filling
Pastry
Herbs
Spices
Frying
Instructions
Cook the Kefta Filling
Heat a little oil in a skillet over medium heat and add the ground beef. Break it apart with a spoon and cook for 8 minutes until fully browned. Add cumin, paprika, salt, and pepper and stir well. Remove from heat, stir in the chopped parsley, and allow the filling to cool completely before using.
Fill and Fold the Briouats
Lay one strip of phyllo pastry on your work surface and brush with a little oil. Place a heaped teaspoon of cooled filling at one end of the strip. Fold the corner of the pastry over the filling to form a triangle, then continue folding in a flag-fold motion all the way to the end of the strip. Seal the end with a little water or egg wash.
Fry Until Golden
Heat the vegetable oil in a deep skillet or pot to 180 degrees Celsius. Fry the briouats in batches of 4 to 5, turning once, for 3 to 4 minutes total until they are deeply golden and completely crispy on all sides. Do not overcrowd the oil or the temperature will drop.
Drain and Serve
Remove the fried briouats with a slotted spoon and drain on paper towels for one minute. Arrange on a serving platter and serve immediately while hot and crispy. They can be accompanied by a simple chili sauce or lemon wedges for squeezing.
Substitutions
Common mistakes
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