Crispy brick pastry triangles filled with kefta seasoned with fresh herbs, cumin, and paprika. A great Moroccan classic to serve piping hot, with lemon and mint tea.
Ingredients
- 350 g ground beef
- 8 sheets brick pastry sheets
- 1 piece yellow onion
- 0.5 bunches fresh flat-leaf parsley
- 0.5 bunches fresh cilantro
- 1 piece egg
- 30 g unsalted butter
- 2 tbsp olive oil
- 50 cl sunflower oil
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp ground ginger
- 1 pinch ground cinnamon
- to taste fine salt
- to taste ground black pepper
- 1 piece lemon
Method
- Peel and finely chop the onion, then chop the parsley and cilantro; the mixture must be fine so it melts into the filling without piercing the pastry sheets.
- Heat the olive oil in a skillet and sauté the onion until it becomes translucent and soft, without significant browning.
- Add the ground meat and crumble it with a spatula during cooking; it should lose its raw appearance and begin to stick slightly to the bottom of the skillet.
- Stir in the cumin, paprika, ginger, cinnamon, salt, and pepper, then cook for a few more minutes until the filling distinctly smells of warm spices.
- Off the heat, add the chopped herbs and beaten egg, then mix until you get a cohesive, supple, and non-liquid filling; let cool slightly before folding.
- Cut the brick pastry sheets into strips, brush them with melted butter, place the filling at one end, and fold into tight triangles without crushing the filling.
- Heat the sunflower oil in a deep skillet; it is ready when a small piece of brick pastry sizzles immediately upon contact.
- Fry the briouates in small batches until they are golden, crispy, and evenly colored, then drain them on paper towels.
- Serve hot or warm with lemon wedges, while the wrapper is still very crunchy and the filling remains juicy.
Nutrition
Per serving
- Energy
- 599.4 kcal
- Protein
- 22.3 g
- Carbohydrate
- 18.53 g
- Fat
- 49.4 g
- Fibre
- 2.07 g
- Calcium
- 33.8 mg
- Iron
- 2.87 mg
- Magnesium
- 38.5 mg
