📝 About This Recipe
Transport your senses to the bustling souks of Marrakesh with these iconic Meat Briouats, a cornerstone of Moroccan savory pastry. These delicate triangles feature a succulent filling of ground beef infused with the warm, aromatic notes of cinnamon, ginger, and fresh herbs, all encased in shatteringly crisp layers of phyllo or warqa. Perfect as a sophisticated appetizer or a centerpiece for a festive mezze platter, they offer a masterful balance of savory depth and buttery crunch.
🥗 Ingredients
The Meat Filling
- 1 pound Ground Beef (lean, preferably 90/10)
- 2 Yellow Onion (very finely grated and drained of excess liquid)
- 3 cloves Garlic (minced)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Cilantro (finely chopped)
- 2 Large Eggs (lightly beaten)
The Spice Blend
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Ground Cinnamon (adds an authentic Moroccan sweetness)
- 1 teaspoon Paprika (sweet or smoked)
- 1/2 teaspoon Turmeric
- to taste Salt and Black Pepper
- 2 tablespoons Olive Oil
The Pastry & Assembly
- 1 package Phyllo Dough (thawed (or use Moroccan Warqa if available))
- 1/2 cup Unsalted Butter (melted and clarified)
- 1 Egg Yolk (beaten with a splash of water for sealing)
- for frying Vegetable Oil (only if opting for the traditional fried method)
👨🍳 Instructions
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1
In a large skillet, heat the olive oil over medium heat. Add the grated onions and sauté for 5-7 minutes until soft and translucent, but not browned.
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2
Add the ground beef and minced garlic to the skillet. Cook, breaking up the meat with a wooden spoon, until the beef is fully browned and no pink remains.
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3
Stir in the cumin, ginger, cinnamon, paprika, turmeric, salt, and pepper. Toast the spices with the meat for 2 minutes until fragrant.
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4
Add the chopped parsley and cilantro. Stir well to combine, then pour in the beaten eggs. Cook for 1-2 minutes, stirring constantly, until the eggs have scrambled and bound the meat together into a moist but not runny filling.
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5
Remove the filling from heat and let it cool completely. This is crucial; warm filling will tear the delicate pastry.
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6
Prepare your pastry station. Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out. Melt the butter in a small bowl.
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7
Take one sheet of phyllo, brush lightly with melted butter, and place another sheet on top. Cut the sheets lengthwise into strips about 2.5 to 3 inches wide.
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8
Place a rounded tablespoon of the meat filling at the bottom end of a strip. Fold one corner over the filling to form a triangle.
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9
Continue folding the triangle upward, maintaining the triangular shape (like folding a flag), until you reach the end of the strip.
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10
Dab the final edge of the pastry with the egg yolk wash and tuck it into the fold or press firmly to seal the briouat.
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11
Repeat the process until all the filling is used. At this point, you can either bake or fry the pastries.
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12
To Bake: Preheat oven to 375°F (190°C). Place briouats on a parchment-lined tray, brush the tops with butter, and bake for 15-20 minutes until golden brown and crispy.
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13
To Fry: Heat 1 inch of oil in a deep pan. Fry the briouats in batches for 2-3 minutes per side until deep golden. Drain on paper towels.
💡 Chef's Tips
Ensure the meat filling is very dry; any excess liquid will make the phyllo soggy. Always keep your phyllo covered with a damp cloth; it becomes brittle and unworkable within minutes of exposure to air. If you want a leaner version, baking produces excellent results, but frying offers the most authentic 'crunch'. You can substitute ground lamb for beef for a richer, more traditional flavor profile. Don't overstuff the triangles or they may burst during the cooking process.
🍽️ Serving Suggestions
Serve warm with a side of Harissa for those who enjoy a spicy kick. Pair with a traditional Moroccan Mint Tea to cleanse the palate between bites. Arrange on a platter with lemon wedges and a dusting of fresh parsley for a beautiful presentation. Serve alongside a fresh Moroccan orange and olive salad for a bright, citrusy contrast. Accompany with a bowl of cooling Greek yogurt mixed with grated cucumber and mint.