Moroccan cuisine · Fish & Seafood

Shrimp Briouats

Crisp pastry triangles filled with shrimp, cream cheese and cilantro, fried golden and served with lemon.

Ingredients · for 4 servings

• 12 sheets warqa pastry (or phyllo dough as a substitute)
• 400 g shrimp (peeled)
• 150 g cream cheese
• 1 onion
• 3 garlic cloves
• 1/2 bunch cilantro
• 1 tsp cumin
• 2 tbsp olive oil
• 1 egg
• 1 lemon
• 1 l frying oil
• Salt, pepper

Instructions

1. Roughly chop the shrimp, finely dice the onion and garlic and finely chop the cilantro.
2. Sauté the onion and garlic in 2 tbsp olive oil for 4 minutes until translucent, add the shrimp and cumin and cook for 2–3 minutes, until the shrimp are just set.
3. Let the mixture cool completely and mix with the cream cheese, cilantro, the juice of half a lemon, salt and pepper – it's easiest to fill when cold.
4. Cut the pastry sheets into 8 cm wide strips, place 1 tbsp filling at one end of each strip and fold it repeatedly into a triangle, flag-style.
5. Brush the last corner with beaten egg and press to seal, so nothing leaks out during frying.
6. Fry in batches in frying oil heated to 170°C for 3–4 minutes until golden brown, drain on paper towels and serve with the remaining lemon wedges.