For about 16 small briouates
Prep : 20 min – Cooking time: 20 min
- 350 gminced beef, preferably lean
- ½ cup cilantro and parsley, finely chopped
- 1 or 2 red peppers/capsicum or chopped red and green
- 2 leaves of mint
- 1 onion, medium
- 300 g brik sheets
- 2 tbsp ofolive oil
- 1 or 2 cloves garlic, crushed
- 1tsp harissa or hot pepper
- A hint of cinnamon powder
- 2 tbsp of sweet paprika
- 1 tbsp ground cumin
- Salt and pepper
- Gherkins or green olives, thinly sliced
- 50g of grated cheese, like Edam, parmesan or other melting cheese
- 50g melted butter for the brik sheets
- ¼ cup vegetable oil to cook briouates
In a skillet, fry the onions and peppers in olive oil. Cover to cook. Stir occasionally. Feel free to add 2 tbsp of water to help them cook through.
Add chopped garlic, ground beef and remaining spices and half the herbs (thyme too if you fancy). Cook about 10 minutes over low heat until reduced. Set aside to cool before use. Stir in cheese, the remaining herbs and diced pickles or green olives.
Cut the brik sheets into strips or triangles (depending which shape of brik sheet you bought). Brush some butter and shape briouates (triangles) or sbiaats (spring rolls, rolls).
|Shaping Briouates/triangles the way we shape samosas or the Honour Flag|
|Shaping squares stuffed with the same mixture plus some cooked wheat (replace with rice or chinese vermicelli if you like)|
|Make rolls (or sbiaats), if triangles are not your thing|
|Roll is ready, sealed with a bit of flour mixed with a bit of water to obtian a paste, the sealed edge should be at the bottom|
Place briouates on a greased or oiled baking sheet. Brush each piece with oil and bake in a hot oven (180-200 degrees C) until golden. Turn them the other way to get a nice colour on all sides. You can also fry them.
|Frozen briouates ready to go to the oven|
This type of appetizers freezes well but before baking/frying them. You just need to place them in a hot oven straight from the freezer.