Briouats
Crispy phyllo pastry parcels filled with spiced ground meat and topped with sesame seeds and honey. A showstopping Moroccan appetizer that looks impressive but comes together quickly.
- Total time
- 45 min
- Servings
- 12
- Calories
- 385
- Protein
- 12g
Ingredients
- ½ lb ground beef
- ½ lb ground lamb
- 1 whole medium yellow onion, finely diced
- ¼ cup fresh cilantro, finely chopped
- ¼ cup fresh parsley, finely chopped
- 1.5 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¾ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp extra-virgin olive oil
- 1 box phyllo dough, thawed
- ½ cup unsalted butter, melted
- 2 cup vegetable oil for frying
- ¼ cup sesame seeds
- ¼ cup honey
Instructions
- 1
Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Once shimmering, add 0.5 lb ground beef and 0.5 lb ground lamb, breaking the meat into small pieces with a wooden spoon as it cooks. Cook for 6-8 minutes, stirring occasionally, until the meat is browned and no pink remains. You should see the fat render from the meat and smell warm, savory aromas.
- 2
Add 1 finely diced medium yellow onion to the cooked meat and stir constantly for 2-3 minutes until softened and fragrant. The onion should become translucent at the edges.
- 3
Sprinkle in 1.5 teaspoons ground cumin, 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground ginger, 0.75 teaspoon sea salt, and 0.25 teaspoon black pepper. Stir constantly for 30 seconds until the spices coat the meat and become aromatic — you'll smell the warm, toasted spice blend bloom.
- 4
Add 0.25 cup finely chopped fresh cilantro and 0.25 cup finely chopped fresh parsley. Stir until combined. Remove from heat and spread the filling on a plate to cool to room temperature, about 10 minutes. This prevents the phyllo from becoming too soft when you assemble.
- 5
Remove the phyllo dough from the package and lay out one sheet on a clean, dry work surface with the long edge facing you. Melt 0.5 cup unsalted butter in a small saucepan over low heat.
- 6
Lightly brush the entire phyllo sheet with melted butter using a pastry brush — use just enough to coat, not drench. The butter helps the layers crisp and stick together.
- 7
Lay a second phyllo sheet directly on top and brush with butter again. Repeat with a third sheet (this creates a sturdy 3-layer base for structural integrity).
- 8
Cut the stacked phyllo into 3 equal vertical strips using a sharp knife. Position the first strip in front of you with the long edge running left-to-right.
- 9
Spoon about 2 teaspoons of the cooled meat filling onto the bottom-left corner of the first strip. Fold the bottom-left corner up and over the filling to form a triangle, then continue folding the triangle upward along the strip like a flag, maintaining a tight triangle shape throughout. The final fold should meet the top edge. Tuck the loose end under to seal.
- 10
Repeat with the remaining two strips from the same phyllo sheet, then continue with new stacked sheets until all phyllo and filling are used. You should have 12 triangular briouats.
- 11
Pour 2 cups vegetable oil into a heavy-bottomed saucepan or deep skillet and heat over medium-high heat. Let it preheat for 3-4 minutes until it reaches 350°F (175°C) on an instant-read thermometer — the oil should shimmer but not smoke. If you don't have a thermometer, test by dropping a tiny piece of phyllo into the oil; it should sizzle gently and float immediately.
- 12
Working in batches of 3-4 briouats (avoid crowding the pan, which drops oil temperature), carefully slide the triangles into the hot oil using tongs. Fry for 2-3 minutes until deep golden brown on the first side, then flip and fry another 1-2 minutes until golden on the second side. They should sound crispy when tapped with a spoon and have no pale spots.
- 13
Transfer the fried briouats to a paper towel-lined plate using a slotted spoon, draining them well. Return the oil to 350°F between batches.
- 14
While the briouats are still warm, sprinkle 0.25 cup sesame seeds over them, pressing gently so they adhere to the oil-dampened surface. Drizzle 0.25 cup honey over the warm briouats in a thin stream. The honey will cling to the sesame seeds and seep slightly into the crevices, creating a sweet-savory contrast.
- 15
Arrange the briouats on a serving platter and serve warm or at room temperature. They stay crispy for up to 2 hours but are best eaten within 30 minutes of frying.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- plate
- pastry brush
- sharp knife
- cutting board
- small saucepan
- heavy-bottomed 3-quart saucepan or deep skillet
- instant-read thermometer
- tongs
- slotted spoon
- paper towels
- serving platter
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