Moroccan Briouats

Name: Moroccan Briouats
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: Moroccan
Ingredients: 1 lb ground beef; 1 yellow onion, finely diced; 4 garlic cloves, minced; 1/2 cup blanched almonds, chopped; 1/4 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1 tsp paprika; 1/4 tsp cayenne pepper; 1 egg (for sealing pastry), beaten; 16 sheets phyllo dough sheets, thawed; 1/2 cup unsalted butter, melted; 1 tsp salt; 1/2 tsp black pepper

Crispy Moroccan pastry triangles filled with seasoned ground meat, nuts, and aromatic spices, baked until golden brown.

50 minMediumServes 12180 cal/serving

MoroccanAppetizerOvenStandardLow CarbPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 lb ground beef
1 yellow onion, finely diced
4 garlic cloves, minced
1/2 cup blanched almonds, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp paprika
1/4 tsp cayenne pepper
1 egg (for sealing pastry), beaten
16 sheets phyllo dough sheets, thawed
1/2 cup unsalted butter, melted
1 tsp salt
1/2 tsp black pepper

Instructions

1

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2

In a large skillet over medium heat, cook the 1 lb ground beef until browned, about 5-7 minutes, breaking it up as it cooks.
3

Add the 1 finely diced yellow onion and 4 minced garlic cloves to the skillet and cook until softened, about 3-4 minutes.
4

Stir in the 1/2 cup chopped blanched almonds, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1 tsp paprika, 1/4 tsp cayenne pepper, 1 tsp salt and 1/2 tsp black pepper. Cook for another 2 minutes, then remove from heat and let cool slightly.
5

Lay out one sheet of phyllo dough on a clean work surface and brush lightly with 1/2 cup melted unsalted butter. Place another sheet on top and brush with butter again.
6

Cut the phyllo stack into 4 equal strips lengthwise.
7

Place a tablespoon of the beef filling at the bottom end of each strip.
8

Fold the bottom right corner of the strip over the filling to form a triangle, then continue folding up the strip in a triangle pattern until you reach the end.
9

Brush the top of each triangle with 1 beaten egg (for sealing pastry) and place on the prepared baking sheet.
10

Repeat with the remaining phyllo sheets and filling.
11

Bake for 18-20 minutes, or until the briouats are golden brown and crispy.
12

Let cool for 5 minutes before serving.

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Questions

What is Moroccan Briouats?

Crispy Moroccan pastry triangles filled with seasoned ground meat, nuts, and aromatic spices, baked until golden brown. This reference files it under Moroccan appetizer: made in the oven, rated medium and about 50 minutes start to finish.

What oven temperature does Moroccan Briouats need?

For Moroccan Briouats, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 20 minutes, in step 11.

What can I use instead of cilantro in Moroccan Briouats?

The entry for Moroccan Briouats calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I use ground turkey instead of ground beef in Moroccan Briouats?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Moroccan Briouats uses 1 lb ground beef.

How hot is Moroccan Briouats?

Moderately. The heat in Moroccan Briouats comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Moroccan Briouats dairy-free?

Yes. The dairy in Moroccan Briouats is 1/2 cup unsalted butter, melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

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