Briouats (Moroccan Crisp Triangles with Spiced Beef)
Local name: بريوات
In short: Thin pastry triangles filled with spiced ground beef, onion, parsley and cilantro, folded into neat parcels and fried until crisp and golden. It takes about 1 h 10 min in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 430 kcal
Briouats are small crisp parcels that appear at Moroccan weddings, holidays and every Ramadan iftar table. Warqa, a paper-thin pastry, is cut into strips, filled with a spoonful of spiced meat and folded into triangles like a flag. Filo is the usual stand-in outside Morocco. Frying turns the layers shatteringly crisp around a juicy filling of beef, onion, herbs and cumin. They are made in big batches and disappear quickly.
Instructions
- Heat the olive oil in a large skillet over medium heat. Cook the onion for 5 minutes until soft, then add the garlic and spices and stir for 30 seconds.
- Add the beef and cook, breaking it up, for about 8 minutes, until browned and dry, with no liquid left and the meat at 71°C (160°F). Stir in the parsley and cilantro and cool completely.
- Whisk the flour and water into a smooth paste. Keep the filo under a damp towel and cut each sheet lengthwise into 4 strips about 7.5 cm (3 in) wide. Stack 2 strips together for strength.
- Put 1 tbsp of filling at one end of a double strip. Fold the corner over the filling to make a triangle, then keep folding the strip up like a flag. Seal the last edge with a dab of paste.
- Heat 5 cm (2 in) of oil in a deep pan to 175°C (350°F). Fry 5 or 6 briouats at a time for 2 to 3 minutes, turning once, until deep golden.
- Drain on paper towels and serve warm.
Tips
- Assemble briouats up to a day ahead and refrigerate, or freeze them on a tray and then bag them for up to 2 months. Fry from frozen for 4 to 5 minutes.
- For a lighter version, brush with oil and bake at 200°C (400°F) for 15 to 18 minutes, turning once. They are less crisp but still good.
Questions and answers
What is warqa?
Warqa is a thin, elastic Moroccan pastry made by dabbing wet dough onto a hot pan. It is used for pastilla and briouats. Filo is the closest substitute, and spring roll wrappers also work.
What other fillings can I use for briouats?
Popular fillings include cheese with herbs, shrimp with vermicelli, and sweet almond paste. This beef version is the most common savory style.
Why do my briouats open while frying?
They were probably overfilled or the seal was weak. Use a level tablespoon of filling, seal the end with the flour paste and press well. Keep the oil at 175°C (350°F).
How long does it take to make Briouats (Moroccan Crisp Triangles with Spiced Beef)?
About 1 h 10 min in total: 45 min of preparation and 25 min of cooking.
How many calories are in Briouats (Moroccan Crisp Triangles with Spiced Beef)?
About 430 kcal per serving, with 17 g of protein, 33 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 33 g |
| Fat | 26 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
