Lamb Briouates

  • Prep Time: 30 minutes
  • Cooking Time: 30 minutes (plus cooling time)
  • Servings: 16
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Lamb Briouates are only one type of the small Moroccan pastries which are stuffed with a variety of fillings and then fried or baked. Briouat or Braewat can be sweet or savoury filled parcels using ouarka pastry.

Ingredients

  • 10 sheets filo pastry
  • 100g melted butter
  • Large pinch ground cinnamon (optional)
  • 1 tablespoon icing sugar (optional)

 

Filling

  • 1/3 cup (80 ml) extra virgin olive oil
  • 1 medium (160g) onion, chopped finely
  • 500g minced lamb
  • 3 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • ½ teaspoon dried chilli flakes, or to taste
  • 1 – 2 teaspoons salt, or to taste
  • ½ cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh coriander leaves
  • 2 eggs, beaten lightly

Instructions

  1. For the filling: heat the oil in a medium frying pan over moderate heat, add the onion, mince, cumin, paprika, chilli and salt, cooking, stirring to break up the mince for about 15 minutes until browned all over and cooked through.
  2. Stir through the herbs and cool a little. Stir through the eggs. Set aside to cool. Pre-heat oven to 200’C.
  3. Place the filo sheets on a board and cut whole sheets into strips 3 strips lengthways (approx. 9 cm wide). Cover remaining pile with baking paper and then a damp tea towel to prevent them drying out.
  4. Place four strips of filo onto your kitchen bench. Brush with melted butter. Place approx. two teaspoons of filling on the top corner of each filo sheet and fold over to make a triangle. Continue folding over until you reach the end of the filo sheet. Place on paper-lined baking tray. Repeat with remaining ingredients.
  5. Place in pre-heated oven for 15 minutes or until golden brown. Alternatively, shallow-fry in hot oil, in batches, turning once until golden brown. Drain on absorbent paper.
  6. Sprinkle with combined sifted cinnamon and icing sugar if desired (or with a sauce of Greek yoghurt and chopped coriander). Serve immediately.

Notes

Lyndey’s Note: Ouarka is a traditional Moroccan pastry made by dabbing a piece of dough onto a hot surface to form a paper-thin layer. Greek fillo pastry is the best substitute.

See also Sweet Moroccan Briouats
Try Warm Moroccan Avocado and Roast Vegetable Salad

Watch this short video on YouTube.

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