This week the #Sunday Supper team is celebrating the Oscars!  We will be showcasing all sorts of “Red carpet” food!  Don’t you love the theme?
When I saw the theme, I thought of making something special and a bit unusual, at least for me.  I wanted something that you could eat with your hands, maybe in front of the TV (yeah, I know… that’s not very family friendly, but it is a special night after all).  Yet, I wanted something a bit more sophisticated than a sandwich or a burger.  As you know after reading my Middle Eastern Breakfast post, I love Middle Eastern food, so I decided to make Briouat.  Briouat are Moroccan fried pastries that can be both sweet and savoury.  I filled them with some spicy beef mince and pinenuts and they were so good!  Ideally, you would want to make them with brick pastry, but I could not find any… so I used the more common spring roll sheets, which are slightly thicker, but still fry beautifully and don’t absorb much oil.  Eat them warm and enjoy the Oscars! Thanks Katie of Ruffles & Truffles for being a great host!

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Moroccan Beef Kefta Briouat #SundaySupper

How to make a delicious fried snack: Moroccan Beef Kefta Briouat.

Course Appetiser

Cuisine Middle-Eastern, Moroccan

Prep Time 45 minutes

Cook Time 5 minutes

Total Time 50 minutes

Servings 20

Author Manuela Zangara

Ingredients

• 10 spring roll pastry sheets or brick pastry sheets
• 270 gms – 10 oz. beef mince
• 2 tsp Ras el Hanout
• ½ tsp coriander powder
• ½ tsp cumin powder
• 1 pinch chilly powder
• 1 onion chopped
• 1 tbsp pine nuts
• 2 tbsp extra virgin olive oil
• Coriander or parsley leaves
• Salt to taste

Instructions

1. Sauté the chopped onion in the extra virgin olive oil until translucent.
2. Add the spices and cook them off for a minute.
3. Add the beef mince and brown it.  Cook it for 10 minutes.
4. Add the salt, pine nuts and coriander/parsley leaves and put the fire off. Let it cool down.
   
5. Cut the spring roll dough sheets in half.  Brush some melted butter on the bottom two-thirds. Add a large spoonful of filling about 2.5 cm – 1 inch from the bottom of the dough.  Fold up the bottom edge of the dough to enclose the filling.
6. Fold the bottom left corner of the dough upwards and to the right, until it meets the right edge of the dough. Use your fingers to mold the dough around the filling to keep it enclosed as you fold. Now you have your first "triangle."
7. Hold the top right top corner of the triangle in place to keep the filling inside, and flip the bottom right corner up and to the left, until the triangle is aligned with the left edge of the strip of dough.  Now you should have a nice triangle.
8. Continue folding the triangle, right and then left, until you reach the end of the dough. When you reach the end, trim the end of the dough to make a flap. Fold it and tuck it into the "pocket" formed by the open edge of dough.
   
9. Deep fry the briouat in vegetable oil at 170°C – 340°F until golden brown on all sides.  Drain the excess oil onto some kitchen paper and serve warm.

Recipe Notes

If your dough wasn’t frozen to begin with, you can freeze the uncooked briouat by putting them in the freezer on a tray.  When frozen, put them in a Ziploc bag.  Cook from frozen.

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Nominees for Best Supporting Appetizers:

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• Apple Ginger Martini by Hezzi-D’s Books and Cooks
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Nominees for Best Dressed Table:

• DIY Glitter Vases by Sunday Supper Movement

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