Sylheti-style Briouat

Ingredients

In this adaptation, the traditional Moroccan Briouat is infused with the unique flavors of Sylheti cuisine. The original recipe typically includes ingredients like cinnamon, cumin, and coriander. However, in the Sylheti-style Briouat, these spices are replaced with a blend of Sylheti spices, such as turmeric, ginger, and mustard seeds. This modification adds a distinct flavor profile to the dish, making it more suitable for Sylheti cuisine. We alse have the original recipe for Briouat, so you can check it out.

• 500g (1.1 lb) ground meat (chicken, beef, or lamb) 500g (1.1 lb) ground meat (chicken, beef, or lamb)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• 10-12 sheets of filo pastry 10-12 sheets of filo pastry

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the ground meat, chopped onion, minced garlic, turmeric powder, ginger powder, mustard seeds, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Heat a small amount of vegetable oil in a pan over medium heat. Add the meat mixture and cook until the meat is browned and cooked through. Remove from heat and let it cool.
3. 3.
   Preheat the vegetable oil in a deep frying pan or pot over medium heat.
4. 4.
   Take one sheet of filo pastry and cut it into three equal strips. Place a spoonful of the meat mixture at one end of each strip.
5. 5.
   Fold the pastry diagonally to form a triangle, enclosing the filling. Continue folding the pastry in a triangular shape until you reach the end of the strip.
6. 6.
   Repeat the process with the remaining filo pastry and meat mixture.
7. 7.
   Carefully place the folded Briouat into the preheated oil and fry until golden brown and crispy. Remove from the oil and drain on a paper towel to remove excess oil.
8. 8.
   Serve the Sylheti-style Briouat hot as an appetizer or snack.

Treat your ingredients with care...

• Filo pastry — Keep the filo pastry sheets covered with a damp cloth while working with them to prevent them from drying out.

Tips & Tricks

• If you prefer a spicier flavor, you can add a pinch of chili powder or finely chopped green chilies to the meat mixture.
• Make sure the oil is hot enough before frying the Briouat to ensure they turn out crispy.
• Serve the Briouat with a side of mint chutney or tamarind sauce for an extra burst of flavor.
• If you don't have filo pastry, you can use spring roll wrappers as a substitute.
• To make the Briouat healthier, you can bake them in the oven instead of deep-frying. Brush them with a little oil and bake at 180°C (350°F) for about 15-20 minutes, or until golden brown.

Serving advice

Serve the Sylheti-style Briouat as an appetizer or snack. They can be enjoyed on their own or with a side of mint chutney or tamarind sauce for dipping.

Presentation advice

Arrange the Sylheti-style Briouat on a platter, garnished with fresh cilantro leaves. The golden brown, triangular parcels will make an attractive and appetizing presentation.