Authentic Moroccan Crispy Spiced Beef & Almond Briouates
Morocco's festive pastry snack: delicate golden-crispy phyllo pastry triangles (Warqa) packed with savory spiced minced beef, caramelized onions, fresh parsley, cinnamon, crushed toasted almonds, and fried to crunchy perfection.
Ingredients
Spiced Beef Filling
- 400g (14 oz) lean ground beef (or minced lamb)
- 2 medium yellow onions, finely minced
- 3 tbsp extra virgin olive oil
- 1/2 cup fresh flat-leaf parsley and cilantro, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1/2 tsp ground turmeric and sweet paprika
- 1/4 tsp crushed saffron threads
- 2 large eggs, lightly beaten (to bind filling and retain moisture)
- 1/2 cup blanched almonds, fried until golden and coarsely crushed
Pastry & Frying
- 1 package Moroccan Warqa or phyllo pastry sheets (cut into 3-inch wide ribbons)
- 3 tbsp melted butter for brushing
- 1 egg yolk mixed with water (egg wash to seal edges)
- Neutral oil for frying (or bake at 400°F/200°C)
- Toasted sesame seeds and fresh lemon wedges for garnish
Instructions
Cook the Spiced Minced Beef Filling
Heat olive oil in a skillet over medium heat. Sauté minced onions and garlic for 5 minutes until soft and golden. Add ground beef, breaking it up with a wooden spoon. Stir in parsley, cilantro, cinnamon, ginger, cumin, turmeric, paprika, saffron, salt, and pepper. Cook for 8 minutes until meat is cooked through and dry.
Add Eggs and Almonds
Pour beaten eggs into the hot skillet, stirring constantly for 2 minutes until eggs form soft curds and absorb all cooking juices. Remove from heat, fold in crushed toasted almonds, and allow the filling to cool completely.
Fold the Briouate Triangles
Lay a ribbon of Warqa/phyllo pastry on a clean surface and brush lightly with melted butter. Place 1 heaped tablespoon of beef filling at the bottom edge. Fold the bottom corner over the filling to form a triangle, then fold up and across continuously in a zigzag triangle pattern, tucking the end flap inside and sealing with egg wash.
Fry to Golden Crisp Perfection
Heat oil in a pan to 350°F (175°C). Fry briouates in batches for 3 to 4 minutes, turning once, until deeply golden brown and shattering-crisp. Drain on paper towels.
Garnish and Serve
Arrange warm briouates on a traditional silver platter, sprinkle with toasted sesame seeds, garnish with lemon wedges and fresh mint, and serve with hot Moroccan mint tea.
Nutrition Facts
* Based on a 2,000 calorie diet.