Briouate

البريوات

“Crispy golden parcels filled with meat, cheese, or spinach.”

Prep 40 min · Cook 30 min · Serves 20–24 pieces · Difficulty Medium · Origin: Throughout Morocco

Thin warqa sheets folded into triangles and filled with savory ingredients, then deep-fried until crispy. Briouate can be filled with lamb, chicken, vegetables, or cheese, making them versatile appetizers or snacks.

Ingredients · Serves 20–24 pieces

• warqa dough (or phyllo)24 sheets
• ground lamb or chicken300g
• minced1 onion
• minced2 cloves garlic
• chopped1 tbsp cilantro
• ½ tsp cumin
• ¼ tsp paprika
• egg1
• Oil for deep frying
• Salt & pepper

The Recipe

1. 1.Heat 1 tbsp oil in a pan. Sauté onion and garlic. Add ground meat, cooking until browned (8 minutes).
2. 2.Add cilantro, cumin, paprika. Season with salt and pepper. Cool completely.
3. 3.Lay one warqa sheet on work surface. Fold in half to create a triangle.
4. 4.Place 1 tbsp meat filling on the folded corner.
5. 5.Fold the triangle again to enclose the filling, tucking edges.
6. 6.Repeat with remaining sheets and filling.
7. 7.Heat oil to 180°C. Fry briouate 2–3 at a time until golden (about 2 minutes).
8. 8.Drain on paper towels.
9. 9.Serve warm with harissa or honey.

Chef's Tips

• Warqa sheets are fragile — handle gently and keep unused sheets covered.
• Cool the filling completely before assembling — hot filling tears the dough.
• Briouate can be made in advance and reheated in the oven.