Prepare the charmoula marinade: peel the garlic and crush with the salt. Add the cumin, paprika, ginger, saffron, preserved lemon, lemon juice and the coriander then add olive oil.
Mix the marinade in to the minced meat and then make small kefta balls.
Cut each sheet of brick pastry in to 3 strips, all 5cm wide. Place a kefta ball at the edge and then fold the pastry over the meat to make a triangular pastry. Secure the briouate by tucking the pointed end of pastry under one of the folds.
Cook the briouate in a deep-fryer until lightly golden. Remove from the fryer and place on kitchen towel to drain any excess grease.
«These can also be cooked in the oven - bake at 220°C for 4 to 5 minutes.»