A refined Moroccan snack, briouat is made by filling paper-thin pastry with spiced ground beef, folding it into a slim roll, and frying it. Cinnamon and cumin bring a North African flair to the table.
Cook the grated onion and ground beef with the cinnamon, cumin, and parsley until the liquid has evaporated. Let the filling cool.
Cut the thin pastry into long strips and place one 5 ml measure of filling at the end of each strip.
Fold the strip over the filling in a series of triangles, forming a roll. Moisten the end with egg white and seal it.
Fry the briouat in hot oil until golden and crisp.
Important: Moisten the edges of the pastry with egg white and seal them as you roll; otherwise, they may open during frying. Caution: Keep the frying oil at a steady temperature, or the thin pastry may burn quickly. Allergen note: contains wheat (gluten) and eggs.
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