Vegetable Briouates

A golden crust that cracks under the teeth, releasing a melting and fragrant vegetable filling. The scent of cumin and fresh coriander defines this Maghreb classic.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 341
• Protein: 7 g
• Carbs: 41 g
• Fat: 16 g

Ingredients

• 2 piece Onion ( finely minced )
• 200 g Carrot ( fine brunoise )
• 200 g Zucchini ( fine brunoise )
• 50 g Dried soy vermicelli ( rehydrated and chopped )
• 1 piece Fresh cilantro ( chopped )
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 1 tsp Ginger ground
• 2 tbsp Extra virgin olive oil
• 30 g Minimum butter sweet
• 1 piece Egg ( beaten for sealing )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 8 piece Brick pastry sheets ( halved )

Instructions

1. Vegetable chopping

   Cut the carrots, zucchinis, and onions into fine brunoise. The cubes must be regular and very small to cook quickly and evenly.

2. Cooking the filling

   In a sauté pan with olive oil, sweat the onions without browning. Add the carrots and zucchinis. The vegetables should become tender and release all their water.

3. Seasoning and binding

   Stir in the cumin, paprika, ginger, and chopped cilantro. Add the previously rehydrated and cut vermicelli. The filling should be dry and well-bound.

4. Folding the briouates

   Cut the brick pastry sheets in half to form strips. Lay out a strip of brick pastry, place a spoonful of filling, and fold into a triangle by alternating the angles. Seal the last flap with a bit of beaten egg.

5. Final browning

   Heat the butter in a frying pan. Brown the briouates on each side. The crust should be golden, rigid, and crispy to the touch.

Chef's tips

• Squeeze the vegetables well after cooking to remove any residual moisture.
• Do not overcrowd the pan to maintain a constant frying temperature.

Storage

Store in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 5 minutes to preserve the crispness.