We use cookies to help this site deliver the best possible experience.   Remove this notice.

Briouate of spiced kefta with coriander Recipe

Ingredients for people

  • Minced beef : 500 g
  • Brick pastry sheet(s) : 6 whole

  • For the marinade
  • Garlic clove(s) : 5 whole
  • Ground cumin : 3 g
  • Fresh coriander : 0.25 bunch
  • Pickled lemon(s) : 0.5 whole
  • Lemon(s) : 1 whole
  • Paprika : 3 g
  • Ground ginger : 3 g
  • Saffron thread(s) : 1 pinch(es)
  • Fine salt : 3 pinch(es)
  • Olive oil : 50 ml

  • For the rest of the recipe
  • Groundnut oil : 1000 ml
Method
  • 1

    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.

  • 2

    Mix the marinade in to the minced meat and then make small kefta balls.

  • 3

    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.

  • 4

    Cook the briouate in a deep-fryer until lightly golden. Remove from the fryer and place on kitchen towel to drain any excess grease.

Chef's tip

«These can also be cooked in the oven - bake at 220°C for 4 to 5 minutes.»

Brick pastry 'samosas' filled with marinated beef - an ideal starter.

Rate this recipe :

(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

·