Moroccan cuisine · Dough, Pasta & Rice

Briouat bel Hout

Crisp pastry rolls filled with spiced cod, cilantro, and lemon, fried until golden brown.

Ingredients · for 4 servings

• 10 sheets warqa pastry (or filo pastry)
• 400 g cod fillet
• 1 bunch fresh cilantro
• 3 garlic cloves
• 1 tsp cumin (ground)
• 1 tsp paprika (sweet)
• 1 lemon
• 1 egg
• 3 tbsp olive oil
• 500 ml oil for frying
• Salt, pepper

Instructions

1. Pat the cod dry, cut into 2 cm cubes, and marinate for 20 min with chopped garlic, cumin, paprika, the juice of half a lemon, olive oil, salt, and pepper.
2. Cook the fish in a pan over medium heat for 5–6 min, until it flakes easily, then mash it with a fork and let the liquid evaporate.
3. Mix in the chopped cilantro and let the filling cool completely, so the pastry won't turn soggy later.
4. Cut the pastry sheets into strips about 8 cm wide, place 1 tbsp of filling at the bottom end of each, and roll into narrow rolls, folding in the sides; seal the end with beaten egg.
5. Heat the oil to 170 °C and fry the rolls in batches for 3–4 min, turning, until golden brown all over and the surface crackles with tiny bubbles.
6. Drain on paper towels and serve hot with lemon wedges from the second lemon half.