Moroccan cuisine · Dough, Pasta & Rice

Briouats with Ground Meat

Crisp pastry rolls made from warqa dough with spiced ground beef, onion and egg, deep-fried golden.

Ingredients · for 4 servings

• 10 sheets warqa pastry (or phyllo pastry as a substitute)
• 400 g ground beef
• 2 onions
• 3 eggs
• 1 tsp cumin
• 1 tsp paprika powder
• 1/2 tsp cinnamon
• 1/2 bunch parsley
• 1/2 bunch cilantro
• 3 tbsp olive oil
• Salt, pepper
• 500 ml frying oil

Instructions

1. Finely dice the onions, chop the parsley and cilantro, and keep the warqa pastry covered with a damp cloth until needed so it does not dry out.
2. Sauté the onions in the olive oil for 5 min. until translucent, add the ground beef and fry for 8 min., stirring, until crumbly and browned.
3. Season with cumin, paprika powder, cinnamon, salt and pepper, mix in two beaten eggs and let set for 2 min., then fold in the herbs and let everything cool.
4. Cut the pastry sheets into 8 cm wide strips, place 1 tbsp filling at the lower end of each and fold into tight triangles.
5. Brush the ends with the third, beaten egg and press firmly so the briouats do not open while frying.
6. Deep-fry in batches in 170°C hot frying oil for 3–4 min. until golden brown, drain on paper towels and serve hot.