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Loading...Crispy, golden Moroccan triangles stuffed with warmly spiced ground meat and fresh herbs, then fried until shatter-light. These savory briouats are a beloved starter for iftar and guests alike.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings4
Yield16 triangles (4 servings)
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 28 gFat
- 8 gSaturated Fat
- 24 gCarbs
- 2 gFiber
- 2 gSugar
- 18 gProtein
- 480 mgSodium
- 320 mgPotassium
- 40 mgCalcium
- 3 mgIron
- 8 mgVitamin C
- 150 mcgVitamin A
Ingredients
For the kefta filling
- 1 lb (450 g) ground beef or lamb
- 1 small onion, finely grated
- 3 tbsp chopped fresh parsley
- 2 tbsp chopped fresh cilantro
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne
- 1 large egg
For wrapping and frying
- 12 sheets warka (warqa) pastry, or 8 spring-roll wrappers
- 1 large egg, beaten with 1 tbsp water
- 2 cups neutral oil, for frying
Directions
- Make the filling: In a skillet over medium heat, dry-sauté the grated onion for 3-4 minutes until the moisture cooks off. Add the ground meat, breaking it up, and cook 6-7 minutes until browned. Stir in cumin, paprika, cinnamon, ginger, salt, pepper, and cayenne; cook 1 minute more.
- Transfer the mixture to a bowl and let cool 10 minutes. Mix in the parsley, cilantro, and beaten egg until evenly bound.
- Prepare wrappers: If using warka, cut sheets into 2-inch (5 cm) wide strips about 12 inches long. If using spring-roll wrappers, cut them in half diagonally to form long triangles as a base.
- Fold a triangle: Place 1 tablespoon filling near one corner of the strip. Fold the corner over the filling to form a triangle, continuing to flag-fold up the strip, tucking each turn so the filling is enclosed. Seal the final edge with egg wash.
- Repeat with remaining filling and wrappers to make 16 triangles. Heat oil in a deep skillet or pot to 340°F (170°C).
- Fry 4-5 triangles at a time for 2-3 minutes per side, turning once, until deep golden and crisp. Drain on a wire rack or paper towels.
- Serve immediately with Moroccan tomato-honey dipping sauce or simply lemon wedges.
- To keep them crisp in advance, hold fried briouats on a rack in a 200°F oven while you finish the batch.
Cook’s Notes
- Warka sheets give the most authentic crackly texture; if unavailable, blanch spring-roll wrappers quickly in warm water then pat dry before folding.
- Do not overfill or the triangles will burst in the oil; 1 tablespoon per fold is ideal.
- Maintain oil at 325-340°F; too cool and the pastry absorbs oil, too hot and the outside burns before the filling warms through.
- Make ahead: shape triangles and freeze on a tray, then fry straight from frozen, adding 1 extra minute.
- Serve with a quick dip of tomato jam, honey, and a squeeze of lemon for sweet-savory contrast.
