Moroccan
1Preparation
- Grate the onion and leave it in a sieve to drain.
- Finely chop the parsley and coriander.
- Beat the eggs in a small bowl.
- Cut each warqa sheet into 3 long strips about 8 cm wide and cover them with a damp towel.
2Cooking
- Melt the butter in a wide pan, add the grated onion and stir until softened.
- Add the meat, break it up with the spoon and cook until it has completely changed colour.
- Add the spices and salt and stir until the liquid has evaporated and the pan looks dry.
- Add the herbs, then the beaten eggs, and stir until the eggs set and bind the filling.
- Transfer the filling to a plate and leave it for 20 minutes to cool completely.
- Lay a pastry strip in front of you and put a tablespoon of filling at the end nearest you.
- Fold the corner over the filling to form a triangle, then keep folding triangle over triangle to the end of the strip.
- Brush the end of the strip with egg yolk and press to seal, then repeat with the remaining strips.
- Heat the oil in a deep pot to 170 °C; it is ready when small bubbles form around the tip of a briouat dipped into it.
- Fry the briouats in batches, turning, for 2–3 minutes each until golden and crisp, then lift onto paper towels.
3Serving
- Arrange the hot briouats on a serving plate and garnish with coriander leaves.
- Serve with harira at Ramadan or as part of a spread of starters for guests.
💡 Tips & common mistakes
- Common mistake: wrapping the filling while wet or hot, which soaks the pastry so it tears or opens in the oil. Cook off all the liquid and cool the filling before wrapping.
- Press each triangle gently as you fold so no air is trapped inside to puff up in the oil.
- You can freeze the briouats before frying and fry them straight from frozen.
🔁 Substitutions
- Two layers of phyllo dough can replace the warqa.
- For an oven version, brush with melted butter and bake at 190 °C for 15–20 minutes until golden.
