Seafood Briouat
Crispy phyllo pastry parcels filled with spiced shrimp, white fish, and herbs—a Moroccan appetizer that looks restaurant-worthy but comes together in 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 22g
Ingredients
- ½ lb Large shrimp, peeled and deveined
- ½ lb White fish fillet (halibut or cod), skinless
- ¼ cup Fresh cilantro, finely chopped
- ¼ cup Fresh parsley, finely chopped
- ½ tsp Ground cumin
- ½ tsp Paprika
- 8 sheets Phyllo dough sheets
- ¼ cup Olive oil for brushing
Instructions
- 1
Place the shrimp on a cutting board and cut each one in half lengthwise, from head to tail, so you have two thin flat pieces per shrimp.
- 2
Place the fish fillet on a cutting board and slice it against the grain (perpendicular to the long muscle lines you see) into 0.5-inch-wide strips.
- 3
Add the shrimp pieces, fish strips, cilantro, parsley, cumin, and paprika to a medium bowl and stir gently with a wooden spoon until the herbs and spices are evenly distributed throughout the seafood.
- 4
Remove the phyllo sheets from the package and lay them flat in a stack on a clean, dry work surface; cover the stack with a barely damp kitchen towel so the sheets do not dry out.
- 5
Lift one phyllo sheet from under the towel and lay it flat on the work surface in front of you; brush the entire surface lightly with olive oil using a pastry brush.
- 6
Lay a second phyllo sheet directly on top of the first oiled one and brush this top sheet lightly with olive oil as well.
- 7
Spoon 3 tablespoons of the seafood mixture onto the left half of the doubled phyllo sheet, leaving a 1-inch border around the edge.
- 8
Fold the left edge of the phyllo over the filling, then roll the whole thing toward the right like rolling a burrito, tucking in the top and bottom edges as you go to form a tight cylinder.
- 9
Coil the cylinder into a spiral shape on the work surface, tucking the end underneath to seal; repeat steps 5–9 with the remaining phyllo sheets to make 4 briouat total.
- 10
Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 11
Carefully place 2 briouat into the hot oil seam-side down; listen for a steady sizzle and cook without moving for 3 minutes until the bottom is deep golden brown.
- 12
Using a thin spatula, flip each briouat gently and cook the other side for 2 minutes more until it is also deep golden brown and crispy.
- 13
Transfer the cooked briouat to a paper towel-lined plate; repeat steps 10–12 with the remaining 2 briouat and 2 tablespoons olive oil.
- 14
Arrange all 4 briouat on a serving plate and let them rest for 2 minutes before serving so the phyllo crisps up completely.
Tools you’ll need
- Cutting board
- Chef's knife
- Medium mixing bowl
- Wooden spoon
- Pastry brush
- 12-inch nonstick skillet
- Thin metal spatula
- Paper towels
- Serving plate
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