Vegetable Briouates
Ingredients
- 2 pcOnion (finely minced)
- 200 gCarrot (fine brunoise)
- 200 gZucchini (fine brunoise)
- 50 gDried soy vermicelli (rehydrated and chopped)
- 1 pcFresh cilantro (chopped)
- 1 tspCumin ground
- 1 tspSweet paprika
- 1 tspGinger ground
- 2 tbspExtra virgin olive oil
- 30 gUnsalted butter
- 1 pcEgg (beaten for sealing)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 8 pcBrick pastry sheets (halved)
Method
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.
- 1
Cut the carrots, zucchinis, and onions into fine brunoise. The cubes must be regular and very small to cook quickly and evenly.
- 2
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
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
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
Heat the butter in a frying pan. Brown the briouates on each side. The crust should be golden, rigid, and crispy to the touch.
Frequently asked questions
How do you get this dish right?
- Squeeze the vegetables well after cooking to remove any residual moisture.
- Do not overcrowd the pan to maintain a constant frying temperature.
How long does this dish keep?
Store in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 5 minutes to preserve the crispness.
