Moroccan briouats

Preparation Time

25 minutes

Cooking Time

30 minutes

Makes

30

Ingredients

• 1/3 cup (55g) pistachio kernels
• 500g lamb or beef mince
• 1 onion, finely chopped
• 1/2 cup chopped coriander
• 2 tsp sweet paprika
• 1 tsp cinnamon, extra for dusting
• 1 tsp ground cumin
• 1/2 tsp hot paprika
• Salt & freshly ground pepper
• 2 tablespoons vegetable oil
• 2 eggs
• 15 sheets filo pastry
• 80g butter, melted
• Extra vegetable oil for frying

 

Method

1. Blanch pistachio kernels in a saucepan of boiling water. Drain then using a clean tea towel, rub to remove skins. Roughly chop. In a bowl combine mince, onion, pistachios, coriander, spices and season well with salt and pepper. Mix well.
2. Heat oil in a large frying pan over high heat, add mince mixture. Cook for 4 minutes, stirring occasionally until meat is brown. Add one egg at a time, stir, cook for 1-2 minutes or until egg scrambles through the mixture. Remove from heat and place in a bowl. Allow to cool slightly.
3. Lay one sheet of pastry short edge facing towards you. Cut in half lengthways, so you have 2 long strips. Brush each with melted butter. Place 1 tbs of mince mixture along short edge facing you. Carefully roll pastry, tucking in sides to form a tight cigar shape. Towards the end of rolling, brush edge of pastry with butter and seal. Place seam side down on a tray. Continue with remaining pastry. Work quickly so pastry does not dry out.
4. Fill a deep saucepan one-third full with vegetable oil. Using a thermometer heat oil to 190°C. Cook briouats, 4 at a time, for 3 minutes, turning regularly until crisp and golden brown. Drain on paper towel. Dust with cinnamon and serve warm with mint tea.