Fish briouates are delicious, crisp pastries, emblematic of festive Moroccan cuisine. A filling of flaked white fish, seasoned with garlic, coriander, parsley, cumin, paprika and lemon juice, is delicately wrapped in thin sheets of filo pastry, then deep-fried until crisp and golden. Folded into triangles or cigars and sealed with egg, these bites combine the crunch of the pastry with the fragrant softness of the seafood filling. Served as a starter or among the many appetizers of grand tables, fish briouates are especially popular during Ramadan, weddings and receptions. They are enjoyed hot, sometimes with a wedge of lemon. At once refined and convivial, these briouates illustrate the Moroccan art of savoury pastry, where the delicacy of filo elevates simple ingredients. A gourmet classic to share, they never fail to delight guests and add an elegant touch to any celebration or family gathering.
Ingredients
- 400 g White fish fillets
- 1 paquet Pastilla sheets
- 2 gousse Garlic
- 0.5 botte Cilantro
- 0.5 botte Parsley
- 1 c. à café Cumin
- 1 c. à café Paprika
- 1 pièce Lemon
- 1 pièce Egg
- 300 ml Frying oil
- 1 c. à café Salt
In the kitchen
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Nutrition
Estimated values per 100 g
