Minced Meat Briouat
Minced Meat Briouat
Time: about 45 minutes
Yield: about a dozen
INGREDIENTS
{Minced Meat Filling}
1/2 lb ground vegan beef (could sub with beef, lamb, pork, chicken)
2 to 3 tablespoons olive oil
1/4 medium onion, finely chopped
2 garlic cloves, minced
1/4 cup fresh cilantro leaves, chopped
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon pepper
1 teaspoon salt
1 teaspoon cinnamon
{Assembly}
Phyllo Dough, about 6 sheets
4 to 6 tablespoons butter
1 cup avocado or vegetable oil
2 to 3 tablespoons honey, optional (not traditionally used)
sesame seeds, optional (not traditionally used)
DIRECTIONS
{Minced Meat}
To a bowl, add your meat of choice, oil, onion, garlic, cilantro, and spices. Using a spatula (or preferably your hands), mix until incorporated.
Heat an oiled skillet over medium heat and cook your meat until well done. Set aside.
{To Assemble}
Add your 1 cup of oil into a deep skillet and heat over medium heat.
Roll out your stack of phyllo dough sheets and work with 2 layers at a time. Place the phyllo sheets vertically. Using a sharp knife, cut the 2 layers into 4 even strips.
Melt your butter and using s pastry brush, brush the butter over each strip prior to filling and rolling.
Add about 1 heaping tablespoon of filling at the bottom of each strip, leaving a flap at the end to secure the meat in. Fold that flap over to enclose the meat. To create the triangular shape, fold the bottom right corner of the dough towards the upper left until it meets the right edge of the phyllo sheet. Be sure to enclose any parts of the dough that reveal the meat by gently pressing down around the edge.
Now that you have your first triangle shape, continue folding in that pattern, folding from left to right, until you use the entire strip of phyllo.
Brush the edge of the dough with butter and fold over the remaining flap.
Fry the briouats in the oil, about 1 to 2 minutes per side, or until golden. Place on a paper-towel-lined tray.
Dive in!
