Why It Works
- Cooling the filling earlier than forming the briouats ensures the fragile pastry does not break or tear.
- Masking the unused phyllo pastry sheets with a moist towel throughout meeting retains them from drying out and turning into brittle.
In Morocco, briouats (or briwats) are triangle-shaped stuffed pastries with savory or candy fillings corresponding to minced meat or almond paste. They’re historically made with a Moroccan pastry referred to as warqua, which interprets into “paper” in English and refers back to the dough’s paper-thin texture. In Morocco, warqua sheets are often offered within the souk and infrequently made at residence.
The perfect different to warqua is phyllo pastry. Phyllo is often simply as skinny as warqua; the primary distinction between the 2 is the way in which they’re ready earlier than getting used. Phyllo pastry is totally uncooked earlier than cooking, whereas warqua is evenly cooked to carry its form. Consequently, phyllo is barely much less strong however, when dealt with with care, nonetheless makes a nice substitute.
The savory filling for these briouats consists of floor beef, onions, crimson and inexperienced bell peppers, garlic, floor cumin, and candy paprika. This specific mixture of substances and spices is quite common in Moroccan delicacies, together with salads or tagines.
Caramelized onions and crimson bell peppers lend sweetness to those briouats, whereas an assortment of aromatic spices—paprika, cumin, coriander—present an extra layer of taste. Serve them as a starter with a inexperienced salad on the facet or as a finger meals for events. Although the harissa and mayonnaise sauce is non-obligatory, I like to recommend it should you’d wish to have a spicy dip to your briouats.
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