Beef Briouats
Ingredients
- 8 pcPhyllo dough (cut into strips)
- 400 gGround beef 15% fat (fresh)
- 1 pcOnion (finely chopped)
- 1 pcGarlic (pressed)
- 1 pcEgg (whole)
- 1 tbspRas el hanout
- 1 tspCumin ground
- 1 tspCinnamon powder
- 1 pcFlat-leaf parsley (chopped)
- 1 pcFresh cilantro (chopped)
- 40 gUnsalted butter (melted)
- 2 tbspPeanut oil (for the pan)
- 1 pinchGray sea salt
- 8 pcBrick pastry sheets (cut into wide strips)
Method
Golden triangles with ultra-crispy pastry hiding a melting, spiced beef filling. The scent of cumin and fresh cilantro escapes with the first bite.
- 1
In a pan with a drizzle of peanut oil, sauté the chopped onion and garlic. They should become translucent and soft under the spatula without browning.
- 2
Add the ground beef. Mash the meat with a fork to prevent clumping. When it is no longer pink, stir in the ras el hanout, cumin, and cinnamon. The aroma of the spices should fill the kitchen.
- 3
Off the heat, add the chopped parsley and cilantro. Stir in the whole egg and mix vigorously: it will bind the filling without scrambling, making the mixture creamy.
- 4
Cut the brick pastry sheets into wide strips. Place a dollop of cold filling at one end and fold into a triangle, alternating the angles. The folding should be tight and firm to the touch.
- 5
Brush the triangles with melted butter. Bake at 180°C or pan-fry until the crust is an even golden blond and cracks loudly under pressure.
Frequently asked questions
How do you get this dish right?
- Do not overfill the triangles, or they will burst during cooking.
- Let the filling cool completely before folding to avoid making the pastry soggy.
- The secret to crispness lies in generously brushing each layer with butter.
How long does this dish keep?
Keep for 48h in the refrigerator. Reheat for 5 minutes in a hot oven to restore the crunch. Avoid the microwave.
