Moroccan crispy fried pastries with savory or sweet fillings — golden, flaky, irresistible bites.
Briouats are small triangular or cigar-shaped Moroccan pastries made from warqa (similar to phyllo). Savory versions are filled with spiced meat or seafood; sweet ones with almond paste and honey. Fried until shatteringly crisp, they're perfect for Ramadan iftars, weddings, and tea-time. Each bite delivers a perfect balance of crispy shell and richly seasoned filling.
Serves 8
Cook ground meat with onion until browned. Add garlic, herbs, all spices, and salt. Cook 5 minutes.
Let filling cool slightly. Stir in beaten eggs to bind. Cool completely.
Cut phyllo into 8×30cm strips. Keep covered with damp cloth.
Brush strip with butter. Place 1 tbsp filling at one end. Fold corner over filling diagonally to form triangle. Continue folding flag-style to end. Tuck end inside.
Heat oil to 180°C in deep pan.
Fry briouats in batches until golden brown, about 3 minutes. Drain on paper towels.
Serve hot, optionally drizzled with honey.
Don't let phyllo dry out — keep covered with damp towel.
Filling must be cold to fold easily.
Sweet briouats: fill with almond paste, fry, dip in honey.
Seafood briouats: use shrimp and rice noodles.
Best eaten hot. Reheat in oven at 200°C for 5 minutes to restore crispness.
Briouats are essential during Ramadan iftars and at Moroccan weddings, where they're served alongside other appetizers and pastries.
Yes — brush with butter and bake at 200°C for 15-20 minutes. Less crispy but still good.
Per serving (120g / 4.2 oz) · 8 servings total
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