Moroccan cuisine · Salads & Mezze

Briouat Khodra Barda

Crisp phyllo triangles with a spiced vegetable filling of carrot, zucchini and cheese, served cold.

Ingredients · for 6 servings

• 10 sheets phyllo dough
• 3 carrots
• 2 zucchini
• 1 onion
• 3 cloves of garlic
• 100 g feta
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 bunch fresh cilantro
• 1 egg
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Coarsely grate the carrots and zucchini, mix the zucchini shreds with 1 tsp salt, let stand for 10 min., and then squeeze out firmly.
2. Heat 2 tbsp olive oil, sauté the finely diced onion with the chopped garlic until translucent for 5 min., and toast in the cumin and paprika for 30 sec.
3. Add the carrot and zucchini shreds and cook uncovered for 8–10 min. until the mixture is dry and nothing sticks to the bottom of the pan; let cool completely.
4. Stir the crumbled feta, the chopped cilantro and the egg into the cold filling and season generously with salt and pepper.
5. Cut the phyllo sheets into 8 cm wide strips, place 1 tsp filling at the end of each, and fold continuously into triangles, sealing the end with a little oil.
6. Place the briouat on a tray, brush with the remaining olive oil, and bake at 200°C (390°F) for 18–20 min. until golden; let cool and serve cold as a mezze.