Bertie's Kitchen- A blog of Food and Drink: Briouats - filo parcels of ...

Briouats

Another fantastic Moroccan dish, Briouats are pretty straightforward to make and absolutely delicious to eat. Because I can't make the traditional ouarka pastry I do as many would and cheat with some bought filo pastry. This is perfectly good - you can vary the size of the sheets by cutting them down and practicing to see what you find suits you best. With a sprinkling of cinnamon and icing sugar once cooked, they have a sweet and slightly spicy crunch and then wonderful filling that goes particularly well with some harissa and garlicky yoghurt..... Good as a starter or a tapas alone or with a plate of cous cous, this is a really good recipe that you must try....! IF you want a veggie version, you can mess about with spinach and potato instead of mince but it isn't nearly as good.

The below will serve about 6 as a main course with some cous cous or rice - more if you make them smaller and serve as a tapas.

18 sheets of filo cut into 13 x 30cm [you can experiment with the sizes]

2 tablespoons olive oil

250g minced lamb [or beef]

1 clove garlic crushed to a paste

1 tsp ground cumin

1 tsp paprika

1/2 tsp cayenne

1/2 tsp ground caraway

2 tablespoons chopped parsley

1 tablespoon chopped coriander

1 small red onion chopped finely

1 teaspoon salt

1 teaspoon cinnamon

2 beaten eggs

Cinnamon and icing sugar to dust

Heat the oil in a large heavy bottomed pan then add the onion and soften for a few minutes on a moderate heat before adding everything but the eggs and teaspoon of cinnamon. Stir as you cook and break up the mince until it is cooked after around 20 minutes. Pour the eggs over the meat and stir constantly for 3 minutes then remove from the heat and allow to cool.

Place a filo sheet on your work surface and put a heaped teaspoon or so about 2.5cm from the end of the sheet. Flatten it slightly and then fold the long edges in on either side so that nothing will escape as you roll the long sausage up. Brush the end of the filo roll with melted butter to seal and cover with a tea towel while to continue with the remaining briouats.?

Heat enough oil to cover the bottom of a pan by 5cm until it's quite hot then fry the rolled briouats a few at a time until golden before draining on kitchen paper. Dust with cinnamon and icing sugar before serving.

To make a very quick harissa, blitz in the magimix:

5 deseeded large-ish red chilies [not the ridiculously hot Scotch Bonnets - I see little point in trying to blow your head off and destroy all flavour]?

3 or 4 cloves of garlic crushed to a paste

A heaped teaspoon of tomato puree, a large pinch of ground cumin, ground caraway and ground coriander and a squeeze of lemon juice.?

Taste and add salt as required.?

Add a tablespoon of virgin olive oil and a tablespoon of water.?

Make sure it is as smooth as possible and use as a dip for the briouats.

Source: http://bertiesfood.blogspot.com/2012/12/briouats-filo-parcels-of-deliciousness.html

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