Moroccan
⭐ Highly Rated
35 minmedium
MoroccanAppetizer
Recipe Story
origins & traditionsBriouats are traditional North African pastries that showcase the perfect balance of flaky, buttery layers encasing aromatic fillings. This lamb version features ground meat seasoned with warm spices like cumin, cinnamon, and paprika, combined with fresh cilantro and parsley. Toasted almonds add textural contrast while onions and garlic create a savory foundation. The triangular parcels are brushed with butter and baked until golden and crisp, creating an irresistible contrast between the crunchy exterior and the tender, flavorful filling. Perfect for gatherings or as an elegant starter, these handheld delights represent the sophisticated layering techniques and spice profiles that define authentic North African cuisine.
Instructions
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large skillet over medium-high heat, add 2 tablespoons olive oil. Sauté finely chopped onions for 4-5 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground lamb to the skillet, breaking it apart with a wooden spoon. Cook for 8-10 minutes until browned and cooked through.
Stir in cumin, cinnamon, paprika, black pepper, and salt. Mix well to coat the meat evenly.
Add chopped cilantro, parsley, and toasted sliced almonds. Stir to combine and remove from heat. Let filling cool for 10 minutes.
Lay one phyllo sheet on a clean work surface and brush lightly with melted butter. Place another sheet on top and brush again.
Cut the layered sheets into 3-inch wide strips.
Place 1 tablespoon of filling at the bottom of each strip. Fold one corner over the filling to form a triangle, then continue folding flag-style to the end of the strip.
Place triangles seam-side down on the prepared baking sheet. Brush tops generously with melted butter.
Bake for 20-25 minutes until golden brown and crispy.
Let cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Briouats with Spiced Lamb
4.8 (75)
Crispy phyllo triangles filled with fragrant spiced lamb, fresh herbs, and toasted almonds. These golden parcels are a beloved street food and celebration dish throughout North Africa.
medium
55 min
6 servings
Ingredients
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Main Filling
- 450 grams lamb, ground
- 1 pieces onions, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons cilantro, chopped
- 3 tablespoons parsley, chopped
Spices
- 2 teaspoons cumin
- 1 teaspoons cinnamon
- 1 teaspoons paprika
- 1/2 teaspoons black-pepper, freshly ground
- 1 teaspoons salt
Cooking
- 2 tablespoons olive-oil
Assembly
- 6 tablespoons butter, melted
Chef Tips
expert advice•For extra crispy briouats, brush with butter twice during baking.
•The filling can be prepared a day ahead and refrigerated.
•Work quickly with phyllo dough and keep unused sheets covered with a damp towel to prevent drying.
•You can substitute beef for lamb if preferred.
•For a vegetarian version, use spiced chickpeas and vegetables.
•Briouats can be frozen unbaked and cooked directly from frozen, adding 5-7 minutes to baking time.
•Serve with harissa or yogurt sauce for dipping.
•The traditional shape is triangular, but you can also roll them into cigar shapes.
•Fresh mint makes an excellent garnish alongside parsley.
