Authentic Moroccan Briouats Recipe: A Step-by-Step Guide

Ingredients

  • 250g of ground meat (beef or lamb)
  • 2 medium-sized onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground turmeric
  • 1/2 teaspoon of chili powder (optional)
  • 2 tablespoons of fresh parsley, chopped
  • 2 tablespoons of fresh coriander, chopped
  • Salt and pepper to taste
  • 1 egg
  • 100g of feta cheese, crumbled
  • 20 sheets of phyllo dough
  • 100g of melted butter

Steps and instructions

  1. Heat a large pan over medium heat and add the ground meat. Cook until browned and no longer pink, then remove from pan and set aside.
  2. In the same pan, add the finely chopped onions and garlic. Cook until they are soft and fragrant.
  3. Add the ground cumin, cinnamon, turmeric, and chili powder to the onion and garlic mixture. Stir well to combine and cook for a couple more minutes.
  4. Add the cooked meat back into the pan, along with the chopped parsley and coriander. Season with salt and pepper, then stir everything together. Allow the mixture to cook for a few more minutes so that the flavors can blend together, then remove from heat and let it cool down.
  5. In a separate bowl, beat the egg and crumble in the feta cheese. Add this to the cooled meat mixture and stir well to combine.
  6. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  7. Take one sheet of phyllo dough and brush it lightly with melted butter. Put a spoonful of the meat mixture on the edge of the sheet, then fold the dough over the mixture to form a triangle. Keep folding the triangle over itself until you reach the end of the sheet. Repeat with the remaining sheets and mixture.
  8. Place the filled triangles on the prepared baking sheet, then brush them with more melted butter.
  9. Bake in the preheated oven for about 20 minutes, or until the briouats are golden brown and crispy.
  10. Remove from oven and let cool slightly before serving.

Tools for making

  • Large pan - A pan for cooking the ground meat and onions.
  • Bowl - A bowl for beating the egg and combining it with the feta cheese.
  • Baking sheet - A flat sheet for baking the briouats in the oven.
  • Brush - A brush for brushing melted butter onto the phyllo dough.
  • Parchment paper - Paper used to line the baking sheet and prevent sticking.

Recipe variations

  • Vegetarian Variation: Replace the ground meat with cooked and mashed chickpeas or lentils for a delicious vegetarian version of briouats.
  • Seafood Variation: Substitute the ground meat with cooked and flaked fish or shrimp for a seafood twist.
  • Chicken Variation: Use cooked and shredded chicken instead of ground meat for a lighter alternative.
  • Phyllo Dough Alternatives: Instead of using phyllo dough, you can try using puff pastry or spring roll wrappers for a different texture.
  • Spices Variation: Experiment with different spices or spice blends such as paprika, ginger, or allspice to customize the flavors to your liking.
  • Cheese Variation: Explore different types of cheese like goat cheese or mozzarella to add a unique taste to the filling.
  • Crust Variation: Instead of folding the briouats in phyllo dough, you can deep-fry them for a crispy outer crust.
  • Sweet Briouats: For a sweet version, replace the savory filling with a mixture of nuts, honey, and cinnamon.
  • Gluten-Free Variation: Substitute the regular flour-based dough with gluten-free dough or gluten-free phyllo sheets.
  • Vegan Variation: Skip the egg and cheese, and use plant-based alternatives such as tofu or vegan cheese to make it vegan-friendly.

Recipe overview

This recipe is for traditional Moroccan Briouats, delicious little parcels of flaky phyllo pastry filled with a spicy, savory mixture of ground meat, herbs, and cheese. They make a perfect appetizer or snack and are a true crowd-pleaser at any gathering. The recipe is straightforward and requires basic cooking skills, but the result is nothing short of spectacular. Expect to produce about 20 briouats with this recipe, each one brimming with the flavors of aromatic spices, fresh herbs, and creamy feta cheese. They are best served warm from the oven, when the pastry is at its crispiest and the filling is hot and melty. Enjoy making and eating these delightful little packages of Moroccan goodness!

Common questions

  1. Can I use a different type of meat?
    Yes, you can use beef or lamb for this recipe. Both work well and provide delicious results.
  2. Can I omit the chili powder?
    Yes, the chili powder is optional. If you prefer a milder flavor, feel free to omit it.
  3. Can I use frozen phyllo dough?
    Yes, you can use frozen phyllo dough for this recipe. Make sure to thaw it according to the package instructions before using.
  4. Can I prepare the filling in advance?
    Yes, you can prepare the filling in advance and store it in the refrigerator. Just make sure to let it come to room temperature before using it to fill the briouats.
  5. Can I bake the briouats ahead of time?
    Yes, you can bake the briouats ahead of time and reheat them when needed. Place them in a preheated oven at 180°C (350°F) for a few minutes until warmed through.
  6. Can I freeze the unbaked briouats?
    Yes, you can freeze the unbaked briouats. Arrange them on a baking sheet and place them in the freezer until firm. Once firm, transfer them to a freezer-safe container or bag. When ready to bake, remove from the freezer and let them thaw slightly before baking as directed.

Serving dishes and utensils

  • Baking sheet - Used to bake the briouats in the oven.
  • Parchment paper - Placed on the baking sheet to prevent sticking and make cleanup easier.
  • Large pan - Used to cook the ground meat and sauté the onions and garlic.
  • Brush - Used to brush melted butter onto the phyllo dough.
  • Bowl - Used to beat the egg and crumble the feta cheese.
  • Knife - Used to finely chop the onions, garlic, parsley, and coriander.

Origin stories

Emerging from the aromatic kitchens of Morocco, the beloved Briouat weaves a tale as layered as its phyllo dough. Its history is shared with the intricate rhythms of the bustling souks and the quiet simmering tagines where Moroccans have honed their culinary craft. A close cousin to the Middle Eastern pastry, the Samosa, Briouat marries the traditional meat and spices of North Africa with the flaky, delicate texture of phyllo dough introduced by the Ottoman Empire. Its triangular form is said to symbolize the Pyramids of Egypt, hinting at the deep connections across the cultures and cuisines of North Africa and the Middle East. So every bite of a Briouat is not just a delightful crunch, but a journey across centuries and civilizations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.