Moroccan Briouats
Crispy Moroccan pastry triangles filled with seasoned ground meat, nuts, and aromatic spices, baked until golden brown.
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
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1
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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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.
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3
Add the 1 finely diced yellow onion and 4 minced garlic cloves to the skillet and cook until softened, about 3-4 minutes.
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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.
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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.
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6
Cut the phyllo stack into 4 equal strips lengthwise.
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7
Place a tablespoon of the beef filling at the bottom end of each strip.
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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.
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9
Brush the top of each triangle with 1 beaten egg (for sealing pastry) and place on the prepared baking sheet.
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10
Repeat with the remaining phyllo sheets and filling.
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11
Bake for 18-20 minutes, or until the briouats are golden brown and crispy.
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12
Let cool for 5 minutes before serving.