Moroccan Briouats

Ingredients

• 1 packet filo pastry
• For filling: 400g lamb mince, 1 onion, 3 garlic cloves, 1 tsp ginger, 1 tsp cumin, 1 tsp paprika, 1/2 tsp cinnamon, parsley, 2 eggs, salt
• 100g melted butter
• Oil for frying

Instructions

1. Cook the mince with onion, garlic and spices until very dry.
2. Stir in beaten eggs off the heat; cool.
3. Cut filo into long strips.
4. Place a teaspoon of filling at one end and fold up into a triangle (like a flag).
5. Brush with melted butter.
6. Deep-fry until deep golden, 2-3 minutes.
7. Drain on paper.

Serving suggestions

• Lovely with mint tea.

Storage & reheating

Uncooked briouats freeze well — fry from frozen.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions