Print
Moroccan Beef Kefta Briouat

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.