These crispy Moroccan pastry triangles are filled with a savory mixture of spiced ground meat, toasted almonds, and aromatic herbs, then deep-fried until golden and served with a dusting of powdered sugar and cinnamon. A beloved North African delicacy that combines sweet and savory flavors in every bite, perfect for special occasions or as an impressive appetizer.
⏱️70 min
📊Medium
👥4 servings
🍽️Starter
festivemeatfamily
Ingredients
12 sheetsphyllo dough sheets
300 gground beef or lamb
100 gblanched almonds
1 largeonions
1 teaspoonground cinnamon
0.5 teaspoonground ginger
30 gfresh cilantro
1 pieceeggs
100 gbutter
500 mlvegetable oil for frying
1 to tastesalt and pepper
30 gpowdered sugar for serving
Instructions
1PREPARE THE FILLING: Heat 2 tablespoons of butter in a large skillet over medium-high heat and add the finely diced onion, sautéing until softened and translucent, about 5 minutes. Add the ground meat and cook, breaking it apart with a wooden spoon, until completely browned and no pink remains, approximately 8-10 minutes. Stir in the cinnamon, ground ginger, salt, and pepper, allowing the spices to bloom and perfume the meat for 2 minutes. Remove from heat and let cool slightly before folding in the finely chopped cilantro.
2TOAST THE ALMONDS: In a dry skillet over medium heat, toast the blanched almonds, stirring frequently, for 3-4 minutes until they become fragrant and light golden brown. Transfer immediately to a cutting board and chop them into small, bite-sized pieces. This toasting step develops a deeper, more complex nutty flavor that elevates the filling significantly.
3COMBINE FILLING COMPONENTS: In a bowl, mix the cooled meat mixture with the chopped toasted almonds, ensuring even distribution throughout. Taste and adjust seasoning if necessary. In a small bowl, beat one egg with 1 tablespoon of water to create an egg wash that will help seal the pastries.
4ASSEMBLE THE BRIOUATS: Remove phyllo sheets from their package and place under a damp kitchen towel to prevent drying. Take one sheet, place it on a clean work surface, and lightly brush with melted butter. Fold the sheet in half lengthwise, creating a long rectangle, then brush again with melted butter. Place approximately 1 tablespoon of filling near one corner of the short end.
5FOLD INTO TRIANGLES: Fold the phyllo corner with the filling over to create a triangle, then continue folding the triangle upward along the length of the strip, as you would fold a flag, keeping the triangle shape intact with each fold. Brush the finished triangle with egg wash on all sides, paying special attention to the edges to ensure they seal properly and will crisp up evenly during frying.
6FRY UNTIL GOLDEN: Heat vegetable oil in a deep saucepan or fryer to 175°C (350°F), checking the temperature with a kitchen thermometer for accuracy. Carefully place the briouats into the hot oil in batches of 4-5 at a time, being careful not to overcrowd the pan as this will lower the oil temperature and make them greasy rather than crispy. Fry for approximately 2-3 minutes per side until they achieve a deep golden-brown color and become crispy all over, turning them gently with a slotted spoon.
7FINISH AND SERVE: Remove the briouats from the oil with a slotted spoon and place them on paper towels to drain excess oil for 1-2 minutes. While still warm, dust generously with powdered sugar and a light sprinkle of cinnamon. Serve immediately while the pastry is still warm and crispy on the outside with the warm, flavorful meat and almond filling still slightly soft inside.