Briouates/Sbiaates aux fruits de mer : Seafood rolls and triangles
- ½ kg of brik sheets
- 70 to 100g de fine rice vermicelli
- 500 g of shrimps or/and squids or calamari, cleaned and chopped
- 1 courgette, in small cubes or julienned
- 1 red bell pepper and/or green, finely chopped
- 1 cup of button mushrooms, chopped
- 2 yellow or red onions, finely chopped
- 4 tbsp of olive oil
- ½ cup of coriander and parsley, chopped
- 1 bay leaf
- 2 garlic clove, crushed
- 1 tbsp of sweet paprika
- 100 g or green olives or capers or preserved lemon, or gherkins, chopped
- 1 to 2 tbsp of harissa, or any hot chili powder otherwise (optional)
- Seaweed or wakame
- 2 tbsp of butter
- 3 to 4 tbsp de soy sauce
- 1 tsp of lemon juice
- Oil for frying/baking
- Butter for the brik sheets
- Salt and black pepper to taste
- Some soft white cheese or some grated cheese such as Edam
|1/2 kg of big fresh brik sheet|
Remove from heat and add the herbs, seaweed, vermicelli and remaining ingredients. Season to taste. Transfer to a bowl. Allow to cool.
|Making the seafood stuffing|
Cut the brik sheets into ribbons/strips of at least 20 cm long and 10 cm large . Detach them from each other. Brush them with melted butter as you go.
Place the stuffing in the end of the strip. Fold into a triangle or roll. Press and arrange the shape while doing it. Nothing should come out from the ends or the corners. You may seal it with a flour paste (1 tbsp of flour mixed with 1 tbsp of water).
Deep fry in hot oil or bake them (brushed with butter/oil).
Seafood briouates or sbiaats are best eaten hot/warm with soy sauce, or any hot sauce. With a salad, they make a proper meal.