[ENG] Moroccan Ground Beef and Eggs Briwats (Phyllo Triangles) | Flavors of Morocco

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versentry6 hours ago3 min read

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Moroccan Ground Beef and Eggs Briwats

Immerse yourself in the flavors of Morocco with these savory briwats, featuring a delightful filling of spiced ground beef, eggs, and olives, all encased in crispy filo dough. Traditionally enjoyed during Ramadan, these briwats make the perfect appetizer for any festive gathering.

Ingredients

🥚 6 eggs
🧂 1/2 heaping teaspoon salt
🌶️ 1/2 heaping teaspoon ground black pepper
🫚 1/2 heaping teaspoon ground ginger
🌶️ 1 heaping teaspoon paprika
🍅 1/2 heaping teaspoon tomato paste
🌶️ 1/2 teaspoon harissa
🌿 1 tablespoon finely chopped parsley
🌿 1 teaspoon finely chopped coriander
🌿 1 tablespoon olive oil
🥩 1/2 kg (1 lb) lean ground beef
🫒 3 tablespoons sliced green olives
🧀 150g (5 ounces) grated Edam cheese
🌻 1 tablespoon vegetable oil (for cooking filling)
🧈 1 teaspoon butter
🥠 3/4 kg (1 1/2 lbs) pastilla sheets or filo dough
🥚 1 egg, beaten (for sealing briwats)
🌻 Vegetable oil (for frying)
🌿 Parsley leaves (for garnish)
🍅 5 cherry tomatoes (for garnish)
🧀 1 tablespoon grated Edam cheese (for garnish)

Instructions

1- Preparing the filling:

Crack each of the 6 eggs into a small bowl. Transfer to a large bowl.
Add salt, black pepper, ground ginger, paprika, tomato paste, harissa, parsley, coriander, and olive oil to the eggs. Whisk until well combined.
Incorporate the ground beef into the egg mixture, mixing by hand until fully combined.

2- Cooking the filling:

Heat vegetable oil and butter in a skillet over medium heat.
Add the ground beef mixture. Stir continuously, cooking until the beef is done and liquids have evaporated, approximately 5 to 7 minutes.
Drain the cooked beef mixture in a colander for at least 15 minutes.
Once cooled, mix the beef with sliced olives and grated Edam cheese.

3- Shaping the briwats:

Lay out pastilla sheets, covering unused portions with plastic wrap to prevent drying.
Fold sheets to form rectangles, then cut into squares with scissors.
Place filling on one edge of each strip and fold into triangles, sealing ends with beaten egg.

4- Cooking the briwats:

Heat oil in a skillet, deep enough to submerge briwats halfway.
Fry briwats for 3 to 4 minutes per side until golden brown.
Drain on paper towels and allow to cool slightly.

5- Serving the briwats:

Arrange parsley on a decorative plate.
Nestle briwats on the parsley, garnishing with cherry tomatoes and grated Edam cheese.

Prep Time: 10 minutes
Cook Time: Approximately 15 minutes (including frying)
Total Time: 25 minutes
Servings: 24 briwats
Equipment: Small bowl, Large bowl, Whisk, Non-stick skillet, Wooden spatula, Colander, Plastic wrap, Scissors, Baking tray (CUCINA), Fork, Slotted spoon, Plate, Paper towels, Serving plate