Moroccan Kefta (Ground Meat) Briouat Recipe
These crispy Moroccan pastries, known as briouats, are filled with seasoned ground meat and spices.
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Instructions
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Combine ground meat with onion and spices in a bowl.
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Melt 4 tablespoons of butter in a skillet; add meat mixture and cook over medium heat, breaking up meat until browned.
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Stir in parsley and eggs; cook over medium-high heat until liquids are absorbed and meat is moldable, then set aside.
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Cut pastry dough into 2.5-inch wide strips, using single or double layers as needed.
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Melt remaining butter and brush onto the bottom two-thirds of each dough strip.
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Place one tablespoon of filling at the strip's bottom and fold up to enclose.
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Fold the bottom left corner upwards to the right edge, then flip the bottom right corner upwards to the left edge to form a triangle.
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Continue folding the triangle, alternating right and left, until the strip's end.
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Trim excess dough, brush with egg yolk, and tuck into the briouat's pocket.
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Heat oil for deep frying.
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Deep fry briouats until light golden brown, then drain and serve.