About This Dish
Crispy, triangular pastry parcels filled with spiced ground beef or lamb — the savory counterpart to the sweet almond briouats. These are the ultimate Moroccan party appetizer and a Ramadan iftar staple. The warqa or phyllo dough is wrapped around a seasoned kefta filling, then baked or fried until shatteringly crispy. Each bite delivers a burst of cumin-spiced, herb-flecked meat encased in flaky pastry. Briouats are one of the most practical Moroccan snacks — they can be assembled ahead of time and fried just before serving.
Ingredients
- 300 g Ground beef or lamb
- 1 Onion, finely chopped
- 2 tbsp Fresh parsley
- 2 tbsp Fresh cilantro
- 1 tsp Ground cumin
- 1/2 tsp Paprika
- 8 Phyllo pastry sheets
- 50 g Butter, melted
- to taste Salt and pepper
- for deep frying Oil for frying
Instructions
- 1
Cook ground meat with onion, herbs, and spices until browned. Cool.
- 2
Cut phyllo into strips. Brush with butter.
- 3
Place a spoonful of filling at one end. Fold into triangles.
- 4
Deep fry until golden, or bake at 190C for 20 minutes.
- 5
Serve hot.
Tips & Tricks
- The filling must be completely cooled before wrapping, or the pastry gets soggy.
- Baked versions are lighter, fried versions are crispier — both are excellent.
- These can be assembled and frozen unbaked for up to 2 months.