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Moroccan Kefta (ground Meat) Briouat Recipe

Briouats are small Moroccan pastries which are stuffed with a variety of fillings and then fried. This recipe features ground meat (kefta, kofta or kufta) enclosed in crisp, paper-thin Moroccan pastry called warqa. Kefta briouats are usually served as a finger food or appetizer, but they can also be served as an entrée. This filling is mildly seasoned. The recipe includes instructions to enclose the kefta in the pastry and fold the briouats into triangles.

complex13 ingredients13 preparation steps
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Ingredients

  • 1/2 kilogram (1 pound, 3 ounces) ground meat, beef, lamb, or a combo
  • 1 medium onion, finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 8 tablespoons butter , divided
  • Handful fresh parsley leaves, chopped
  • 3 large eggs, lightly beaten
  • About 1 1/10 pound (1/2 kilogram) warqa, or filo dough, or large spring roll wrappers
  • 1 egg yolk, lightly beaten, for folding the briouats
  • Oil, for frying

Preparation

  1. 1Steps to Make It
  2. 2Gather the ingredients.The Spruce / Christine Ma
  3. 3Mix the ground meat with the onion and spices in bowl.The Spruce / Christine Ma
  4. 4Melt 4 tablespoons of the butter in a large skillet or frying pan and add the ground meat mixture. Cook over medium heat, stirring to break up the meat into fine pieces until the meat is well browned and thoroughly cooked.The Spruce / Christine Ma
  5. 5Stir in the parsley and the three eggs, and cook over medium-high heat just until the liquids are absorbed. You should be able to pack and mold the meat. Set thekeftafilling aside.The Spruce / Christine Ma
  6. 6With scissors, cut the pastry dough into strips about two-and-a-half inches wide. Place a single strip ofwarqaor spring roll wrapper – or two layered strips of phyllo dough – on your work surface.(If the strip of warqa is less than 10 inches long, use two layers.)The Spruce / Christine Ma
  7. 7Melt the remaining butter and lightly brush melted butter on the bottom two-thirds of the dough strips.The Spruce / Christine Ma
  8. 8Place a large tablespoon of filling towards the bottom of the strip, and fold the bottom up to enclose the filling.The Spruce / Christine Ma
  9. 9Fold the bottom left corner of the enclosed dough upwards to the right, aligning it with the right edge of the strip.The Spruce / Christine Ma
  10. 10Then flip the bottom right corner upwards to the left, aligning it with the left edge of the dough. You should see a triangle take shape.The Spruce / Christine Ma
  11. 11Continue folding the triangle, flipping right and then left in this manner, until you reach the end of the dough.The Spruce / Christine Ma
  12. 12Trim any excess length off the edge of the dough, dab it with a little egg yolk, and tuck the end of the dough into the "pocket" formed by the open edge of dough on thebriouat. You can use the tip of a butter knife or your scissors to help tuck in the flap of dough.The Spruce / Christine Ma
  13. 13Deep fry thebriouatsin hot oil until light golden brown. Drain and serve.Briouatsstay warm for a long time, but if frying them well in advance of serving, you can reheat them in a 350 degree F oven for five to 10 minutes.The Spruce / Christine Ma