🥟 Meat briouats

Name: Meat briouats
Total time: 50 min
Yield: 6
Cuisine: Morocco
Ingredients: 400 g minced beef; 1 large onion, finely chopped; 1 small bunch cilantro, chopped; 1 tsp ground cumin, 1 tsp sweet paprika, ½ tsp cinnamon, salt and pepper; 1 tbsp oil for the filling; 12 sheets warqa (or filo) pastry; Oil for frying

Origin: Morocco

330kcal

per serving · 120 g

275kcal

per 100 g

14 gProtein12 g / 100 g

19 gFat16 g / 100 g

25 gCarbs21 g / 100 g

Meat briouats are crisp Moroccan pastry triangles filled with minced beef cooked with onion, fresh cilantro and warm spices such as cumin, paprika and cinnamon. The thin warqa wrapping fries up light and flaky around a juicy, aromatic filling. They are served as a starter, at Ramadan iftar and at family gatherings, often with a wedge of lemon.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: minced beef

Not veganbecause of: minced beef

Contains glutenbecause of: warqa pastry

Not keto21 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

minced beefwarqa pastryonioncilantrospices

Recipe

6 servings50 min

Ingredients

400 g minced beef
1 large onion, finely chopped
1 small bunch cilantro, chopped
1 tsp ground cumin, 1 tsp sweet paprika, ½ tsp cinnamon, salt and pepper
1 tbsp oil for the filling
12 sheets warqa (or filo) pastry
Oil for frying

Method

Soften the onion in the oil, add the beef and spices and cook, breaking it up, for 10 minutes until dry. Stir in the cilantro and cool.
Cut the pastry into strips about 8 cm wide, put a spoonful of filling at one end and fold into triangles; seal with a little water.
Fry at 170 °C for 2–3 minutes per batch until golden, then drain on paper towels.
Serve hot with lemon wedges.

How to make it lighter

Use lean minced beef (5% fat) and drain off any fat after browning.
Bake instead of frying: brush lightly with oil — 1 tbsp ≈ 120 kcal for the whole tray — and bake at 200 °C for 15 minutes.
Serve two or three briouats with a large salad rather than as part of a big mezze spread.

History

Briouats are part of the Moroccan family of filled warqa pastries, made at home and sold in bakeries and street stalls across the country. Savoury versions with spiced meat, chicken or seafood are a regular feature of iftar tables during Ramadan.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →