Crispy Moroccan Briouats are delicately wrapped parcels of spiced ground meat encased in thin pastry, then either baked or pan-fried until golden and flaky. These flavorful appetizers are a beloved part of Moroccan cuisine, often enjoyed during Ramadan or served at festive gatherings with mint tea and lemon wedges. Their aromatic filling and crispy exterior make them both comforting and elegant.

Why You’ll Love This Recipe

These briouats combine rich, savory meat with fragrant herbs and warming spices like cumin, cinnamon, and ginger, creating a deeply flavorful filling. Wrapped in phyllo or traditional warqa pastry, they bake or fry to a beautiful golden crisp. Versatile and freezer-friendly, they’re excellent for entertaining, special occasions, or preparing in advance for quick meals and snacks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 8 sheets of phyllo or warqa pastry
• 1/2 lb ground beef or lamb
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• 1 egg, beaten (for sealing)
• Olive oil for brushing or frying

Directions

1. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the chopped onion until soft and translucent.
2. Add minced garlic and ground beef or lamb. Cook until the meat is browned and fully cooked through.
3. Stir in parsley, cilantro, cumin, cinnamon, paprika, ginger, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally. Remove from heat and let the mixture cool slightly.
4. Cut the phyllo sheets into long strips about 3 inches wide.
5. Place 1 tablespoon of the cooled meat mixture near the bottom of each strip. Fold into a triangular shape or roll into a cigar shape.
6. Brush the final edge with beaten egg to seal. Repeat with remaining filling and pastry.
7. Brush each briouat lightly with olive oil.
8. Baking Method: Bake at 375°F (190°C) for 20–25 minutes, or until crisp and golden.
   Pan-Frying Method: Heat shallow oil in a skillet and fry briouats for 2–3 minutes per side, or until golden and crispy.
9. Serve hot with lemon wedges and mint tea.

Servings and timing

This recipe yields approximately 12 briouats.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Variations

• Cheese-Filled: Add crumbled feta or shredded cheese to the meat mixture.
• Vegetarian: Substitute meat with mashed chickpeas, sautéed spinach, or spiced lentils.
• Sweet Version: Fill with almond paste and cinnamon, and drizzle with honey after baking.
• Seafood: Use shrimp or white fish with herbs and a touch of lemon zest for a fresh alternative.
• Spicy: Add a pinch of cayenne pepper or harissa for heat.

Storage/Reheating

• Storage: Store cooled briouats in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes or until heated through and crisp.
• Freezing: Freeze uncooked briouats in a single layer, then transfer to a freezer bag. Bake or fry from frozen, adding a few extra minutes to the cooking time.

FAQs

What is the difference between phyllo and warqa pastry?

Phyllo is more widely available and slightly thinner than warqa. Both can be used for briouats, though warqa is traditional in Moroccan cooking.

Can I make the filling ahead of time?

Yes, the filling can be prepared up to 2 days in advance and stored in the refrigerator.

Can I use store-bought phyllo dough?

Absolutely. Let it thaw completely and handle gently, as it dries out quickly.

Do I have to fry these?

No. Baking is a healthier option and still produces a crispy result, especially when brushed with olive oil.

Can I serve these cold?

Briouats are best enjoyed warm, but they can be served at room temperature for picnics or buffets.

Are briouats gluten-free?

Not unless made with gluten-free pastry alternatives. Traditional phyllo and warqa contain wheat.

What sauces go well with briouats?

They pair well with harissa, yogurt dips, garlic sauce, or a squeeze of fresh lemon.

Can I make mini briouats for parties?

Yes, cut the pastry into narrower strips and use less filling to make bite-sized versions.

What meat works best in briouats?

Ground beef and lamb are traditional, but ground chicken or turkey can also be used.

How do I prevent the pastry from tearing?

Keep unused phyllo covered with a damp towel while working to prevent drying and cracking.

Conclusion

Crispy Moroccan Briouats with Spiced Meat Filling are a flavorful and elegant appetizer that bring the essence of Moroccan cuisine to your table. Whether baked or fried, each parcel offers a delightful mix of textures and spices. Serve them with mint tea and lemon wedges for a traditional touch, or make them the highlight of your next gathering or festive occasion.

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