Call Us: +1-212-851-9172
card-img

Moroccan Kefta and Bell Pepper Briouats

Morocco, briouats (or briwats) are triangle-shaped stuffed pastries with savory or sweet fillings such as minced meat or almond paste. They are traditionally made with a Moroccan pastry called warqua, which translates into “paper” in English and refers to the dough’s paper-thin texture. In Morocco, warqua sheets are usually sold in the souk and rarely made at home.

Ingredient:

For the Filling:

  • 1 tablespoon (15ml) extra-virgin olive oil

  • 1 large yellow onion (9 ounces; 250g), finely chopped (1 1/2 cups chopped)  

  • 1/2 cup (2 1/2 ounces; 70g) finely chopped red bell pepper (from 1 small 7-ounce/200g pepper)

  • 1/2 cup (2 1/2 ounces; 70g) finely chopped green bell pepper (from 1 small 7-ounce/200g pepper)

  • 2 tablespoons (10g) finely chopped fresh flat-leaf parsley 

  • 1 teaspoon ground paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon Diamond Crystal kosher salt, or more to taste; for table salt use half as much by volume

  • 1/4 teaspoon ground cayenne pepper, if desired

  • 6 ounces (170g) ground beef (15 to 20% fat) 

To Assemble and Cook:

  • 16 sheets filo pastry (8 ounces, 227g) 

  • 1 cup (240ml) frying oil such as canola or sunflower oil 

For the Sauce and to Serve: 

  • 3 tablespoons (45ml) mayonnaise

  • 2 tablespoons (30ml) harissa paste

  • 1 tablespoon (15ml) water

Recipe Direction :

  1. For the Filling: In a large saucepan, heat olive oil over medium heat until shimmering. Add the onions, cover, and cook, stirring often, until onions are soft and translucent, 8 to 10 minutes. Uncover and cook, stirring occasionally, until all the liquid evaporates, 3 to 5 minutes longer.

  2. Add red and green bell peppers, parsley, paprika, ground cumin, ground coriander, salt, and cayenne (if using) and cook, stirring often, until peppers are soft, 8 to 10 minutes.

  3. Add ground beef and cook over medium heat, breaking up the meat with a wooden spoon,   until no longer pink and all the liquid has evaporated, 3 to 5  minutes. Transfer to a bowl, then adjust seasoning, adding more salt if necessary. Cool filling to room temperature, about 30 minutes; alternatively, transfer filling to an airtight container and refrigerate for up to 2 days. Once filling has cooled to room temperature, strain the filling if you notice a large amount of pooled oil (this may not be necessary, unless the meat had a very high fat percentage).

  4. Meanwhile, for the Sauce: Whisk together mayonnaise, harissa, and water in a small bowl until smooth and creamy. Set aside or refrigerate in an airtight container for up to 2 days.

  5. To Assemble and Cook: Unroll the filo pastry sheets and, using a sharp knife, pizza wheel, or scissors, cut them into 6- by 11-inch strips. Cover filo strips with a damp towel until ready to use to prevent them from drying out.

  6. Place one filo strip on a clean work surface, with the short side facing you. Fold it in half like a book, bringing the left edge to meet the right edge, to create a strip that is 3-by-11 inches. Place a heaping tablespoon of filling (about 20g) about 1 inch from the bottom of the strip towards the right side. Fold the left bottom corner of the filo strip over filling to tightly enclose and form a triangle. Continue folding the triangle, flipping right and then left until you reach the end of the strip. Use a sharp knife or scissors to trim any excess filo pastry. Place folded briouats seam-side down on a tray and cover loosely until ready to fry. Repeat with remaining filo strips and filling.