Entree: Morocco – Casablanca & Atlantic Coast – بريوات ➤ Briyawat (Crispy Moroccan triangular filo pastries filled with spiced meat and almonds)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 6 min

Total 26 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 lb ground lamb or beef
- 1 small onion, about 4 oz, finely chopped
- 2 cloves garlic, minced
- 1/2 cup blanched almonds, toasted and roughly chopped
- 2 tbsp (30 ml) olive oil
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground black pepper
- 1/2 tsp salt, or to taste
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh cilantro
- 1 tsp (5 ml) honey or sugar
- 1 large egg, beaten
- 8 oz phyllo or warqa pastry sheets, thawed if frozen, cut into 3-inch (7.5 cm) strips
- 4 tbsp unsalted butter, melted, for brushing
- Vegetable oil for frying, about 2 cups (480 ml)
- Lemon wedges to serve

Show original ingredient measurements

- 1 lb (454 g) ground lamb or beef
- 1 small onion, about 4 oz (115 g), finely chopped
- 2 cloves garlic, minced
- 1/2 cup (60 g) blanched almonds, toasted and roughly chopped
- 2 tbsp (30 ml) olive oil
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) ground ginger
- 1/4 tsp (1 g) ground black pepper
- 1/2 tsp (3 g) salt, or to taste
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tsp (5 ml) honey or sugar
- 1 large egg, beaten
- 8 oz (225 g) phyllo or warqa pastry sheets, thawed if frozen, cut into 3-inch (7.5 cm) strips
- 4 tbsp (60 g) unsalted butter, melted, for brushing
- Vegetable oil for frying, about 2 cups (480 ml)
- Lemon wedges to serve

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the chopped onion and cook 4–5 minutes until soft and translucent.
2. Add the minced garlic and cook 30 seconds until fragrant. Add the ground meat and increase heat to medium-high; cook, breaking up the meat, until no longer pink, about 6–8 minutes.
3. Stir in toasted chopped almonds, cumin, cinnamon, ginger, black pepper, salt, parsley, cilantro, and honey or sugar. Cook 1–2 minutes to blend flavors, then remove from heat and let the filling cool slightly.
4. Stir the beaten egg into the cooled filling to bind; adjust seasoning if needed. The mixture should be moist but not watery.
5. Prepare a workspace with the phyllo strips covered with a damp towel to prevent drying. Brush one phyllo strip lightly with melted butter.
6. Place about 1–2 tsp of filling near one end of the strip and fold into a triangle: fold the corner over to make a triangular pocket, continue folding the triangle along the strip until sealed. Brush the final edge with butter to seal. Repeat with remaining strips and filling.
7. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry briouats in batches, seam-side down, until golden brown and crisp, about 2–3 minutes per side; do not overcrowd the pan.
8. Transfer fried briouats to paper towels to drain. Alternatively, bake at 400°F (200°C) on a parchment-lined tray for 12–15 minutes, brushing with butter halfway through, until golden.
9. Serve hot with lemon wedges and, if desired, a simple harissa or yogurt dip.