Meat briouates are delicious Moroccan pastries, crisp and golden, much loved as a starter or for grand occasions such as Ramadan and festive celebrations. Made with thin sheets of filo pastry, they enclose a savory filling of ground beef browned with onion, parsley and a hint of cinnamon that brings the sweet-and-savory touch so typical of Moroccan cuisine. Egg helps bind the filling, while a whisper of spices delicately perfumes the whole. Folded into triangles or cigars, the briouates are then crisped until perfectly golden. Served hot, they offer an irresistible contrast between the crackling pastry and the tender, fragrant heart. Ideal for sharing, they often feature among the assortments of starters on festive Moroccan tables. A gourmand and convivial recipe that blends traditional know-how with the pleasure of spiced flavors, these meat briouates are a true essential of Moroccan hospitality and celebration.
Ingredients
- 1 paquet Pastilla sheets
- 400 g Ground beef
- 1 pièce Yellow onion
- 0.5 botte Parsley
- 1 pièce Egg
- 0.5 c. à café Cinnamon
- 3 c. à soupe Olive oil
- 1 c. à café Salt
In the kitchen
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Nutrition
Estimated values per 100 g
