Moroccan Spiced Beef Triangular Pastries

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Crispy, golden triangular parcels filled with warmly spiced ground beef, fresh herbs, and a hint of cinnamon. These Moroccan street-favorite pastries shatter on the bite and are typically served with honey or harissa for dipping.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 3 gSugar
• 22 gProtein
• 520 mgSodium
• 380 mgPotassium
• 60 mgCalcium
• 3.5 mgIron
• 8 mgVitamin C
• 450 mcgVitamin A

Ingredients

For the kefta filling

• 1 lb (450 g) ground beef or lamb
• 1 small yellow onion, very finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp preserved lemon pulp, finely minced (optional)
• 1 large egg, lightly beaten

For assembly and frying

• 14 sheets warqa (or 14 square wonton wrappers, trimmed)
• 1 large egg, beaten with 1 tsp water
• 2 cups neutral vegetable oil, for frying

Directions

1. In a medium bowl, combine the ground meat, onion, garlic, cilantro, parsley, cumin, paprika, cinnamon, salt, pepper, preserved lemon (if using), and the beaten egg. Mix with your hands or a fork just until evenly blended; do not overwork.
2. Cut warqa sheets into 3-inch (7.5 cm) wide strips if using large sheets. Keep them covered with a barely damp towel as you work so they do not dry out.
3. Spoon about 1 tablespoon of filling near one corner of a strip. Fold that corner over the filling to form a triangle, then continue folding the triangle up the strip, flag-style, until you reach the end. Brush the final flap with egg wash and press to seal. Repeat with all strips.
4. Arrange the folded pastries on a parchment-lined tray and chill for 10 minutes to help them hold their shape during frying.
5. Heat the oil in a deep skillet or saucepan to 350°F (175°C) over medium heat. The oil should be about 1 1/2 inches deep.
6. Fry the pastries in small batches, 3 to 4 at a time, for about 2 to 3 minutes per side, turning once, until deeply golden and crisp. Do not crowd the pan.
7. Transfer fried pastries to a paper towel-lined plate to drain. Repeat with remaining pastries, letting the oil return to 350°F between batches.
8. Serve warm, drizzled with honey or alongside harissa and a sprinkle of toasted sesame seeds.

Cook’s Notes

• If warqa is unavailable, use thin spring-roll wrappers or wonton squares brushed lightly with oil to mimic the shattering texture.
• Do not overfill; too much filling will cause the pastry to burst open while frying.
• For a lighter version, brush the pastries with oil and bake at 400°F (200°C) for 15 to 18 minutes until golden.
• The filling can be made a day ahead and refrigerated, which actually deepens the spice flavor.
• Traditionally served during Ramadan at iftar; pair with sweet Moroccan mint tea to balance the warm spices.

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