Dish

Briouat

The pastry shell for Briouat is made with phyllo dough that is brushed with butter and folded into a triangle shape. The filling is made with ground meat, onions, and a variety of spices such as cumin, coriander, and cinnamon. The pastries are then fried until crispy and golden brown. Briouat is typically served hot and can be enjoyed with a dipping sauce or chutney.

African cuisine› North African cuisine› Moroccan cuisine

Pastry› Savory Pastry

Origins and history

Briouat has its roots in Moroccan cuisine and has been a popular snack for centuries. It is often served during special occasions such as weddings and holidays.

Dietary considerations

Briouat is not suitable for vegetarians or vegans due to the meat filling. It is also not gluten-free due to the use of wheat flour in the phyllo dough.

Variations

There are many variations of Briouat, including those with different fillings such as cheese or vegetables. Some recipes also call for the addition of nuts or dried fruit to the filling.

Presentation and garnishing

Briouat can be presented on a platter with a garnish of fresh herbs or sliced vegetables. It can also be served individually on small plates or in a basket. It is important to ensure that the pastries are cooked through and crispy before serving.

Tips & Tricks

To ensure that the phyllo dough is crispy and flaky, it is important to brush each layer with butter before folding. The filling can be made ahead of time and stored in the refrigerator until ready to use. When frying the pastries, be sure to use a deep fryer or a heavy-bottomed pot to ensure even cooking.

Side-dishes

Briouat can be served with a variety of side dishes, including salads, soups, or roasted vegetables. It can also be enjoyed on its own as a snack or appetizer.

Drink pairings

Briouat pairs well with a variety of drinks, including mint tea, beer, or a light red wine. It can also be enjoyed with a non-alcoholic beverage such as sparkling water or fruit juice.