Beef Briouats

Golden triangles with ultra-crispy pastry hiding a melting, spiced beef filling. The scent of cumin and fresh cilantro escapes with the first bite.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 670
• Protein: 34 g
• Carbs: 49 g
• Fat: 36 g

Ingredients

• 8 piece Phyllo dough ( cut into strips )
• 400 g Ground beef 15% fat ( fresh )
• 1 piece Onion ( finely chopped )
• 1 piece Garlic ( pressed )
• 1 piece Egg ( whole )
• 1 tbsp Ras el hanout
• 1 tsp Cumin ground
• 1 tsp Cinnamon powder
• 1 piece Flat-leaf parsley ( chopped )
• 1 piece Fresh cilantro ( chopped )
• 40 g Minimum butter sweet ( melted )
• 2 tbsp Peanut oil ( for the pan )
• 1 pinch Gray sea salt
• 8 piece Brick pastry sheets ( cut into wide strips )

Instructions

1. Aromatic base

   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. Searing the meat

   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. Binding the filling

   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. Technical folding

   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. Cooking and crispiness

   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.

Chef's tips

• 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.

Storage

Keep for 48h in the refrigerator. Reheat for 5 minutes in a hot oven to restore the crunch. Avoid the microwave.