Briouat, the elegant snack of Moroccan cuisine, is made by filling paper-thin dough with a spiced ground meat filling, rolling it into a thin cylinder, and frying it. With its cinnamon and cumin aroma, it adds a North African touch to guest tables.
Cook the grated onion and ground beef with cinnamon, cumin and parsley until the liquid evaporates, then let cool.
Cut the thin phyllo into long strips, and place a dessertspoon of filling at the end of each strip.
Fold the strip over the filling in a triangular motion to wrap it into a cylinder, then moisten the end with egg white and seal.
Fry the briouats in hot oil until golden and crispy.
Important: Moisten the edges of the sheet with egg white and seal when rolling, otherwise it may open up while frying. Caution: Keep the frying oil temperature steady, otherwise the thin sheet can burn quickly. Allergen: contains wheat (gluten) and egg.
Adding a pinch of cinnamon and cloves to the ground meat filling completes briouat's characteristic Moroccan spice profile.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.