Why This Recipe Works
- Cooling the filling earlier than forming the briouats ensures the fragile pastry does not break or tear.
- Masking the unused phyllo pastry sheets with a moist towel throughout meeting retains them from drying out and turning into brittle.
In Morocco, briouats (or briwats) are triangle-shaped stuffed pastries with savory or candy fillings equivalent to minced meat or almond paste. They’re historically made with a Moroccan pastry referred to as warqua, which interprets into “paper” in English and refers back to the dough’s paper-thin texture. In Morocco, warqua sheets are often bought within the souk and barely made at dwelling.
The perfect various to warqua is phyllo pastry. Phyllo is often simply as skinny as warqua; the primary distinction between the 2 is the best way they’re ready earlier than getting used. Phyllo pastry is totally uncooked earlier than cooking, whereas warqua is evenly cooked to carry its form. Consequently, phyllo is barely much less sturdy however, when dealt with with care, nonetheless makes a high-quality substitute.
The savory filling for these briouats consists of floor beef, onions, purple and inexperienced bell peppers, garlic, floor cumin, and candy paprika. This explicit mixture of substances and spices is quite common in Moroccan delicacies, together with salads or tagines.
Caramelized onions and purple bell peppers lend sweetness to those briouats, whereas an assortment of aromatic spices—paprika, cumin, coriander—present an extra layer of taste. Serve them as a starter with a inexperienced salad on the facet or as a finger meals for events. Although the harissa and mayonnaise sauce is optionally available, I like to recommend it for those who’d prefer to have a spicy dip in your briouats.
