Moroccan shrimp and vegetable triangles (briouates)

These light briouats are just good for a quick savoury bite, as a starter to a lunch or dinner, as an afternoon snack. They’re also perfect for buffets and gathering.

Like I explained in my previous post about Moroccan rolls with pickles, there are some Chinese ingredients which have found their way to the Moroccan pantry for years now. I’m thinking rice vermicelli, fish sauce and soy sauce. So do not be surprised if you find these in some Moroccan recipes.

As for briouats which means (small letters/envelops), they’re triangular bites looking like samosas. We usually use Moroccan warqa/ouarka (thin sheets which you can replace with brik or phyllo) to wrap a filling. They were/are usually fried but, having had a father who always suffered from staggering levels of cholesterol, we’ve been baking anything briouats or sbiaats (rolls) since I can ever remember.

Baking briouats and sbiaats preserve the flavours and is better for your health, which makes these little bites very healthy.

Now you may have seen these pictures posted more than 2 years in the blog’s facebook page. I just get to post the recipe which is more of a guideline.

Serves 8 as a starter
Prep: 20 min- baking: 13-15 min


  • 300 g of uncooked shrimp/prawn, shelled and finely chopped or ground (replace with chicken breast if you don’t like shrimps)
  • 200 g of white filet of fish (cod, whiting..)
  • 1/2 cup of green peppers, chopped
  • 1/4 cup of onions or shallots, finely chopped
  • 1 cup of zucchini/courgette, finely chopped
  • 1/2 cup of button mushroom or anything available, chopped
  • 1 cup of carrots, grated
  • 1 clove of garlic
  • 2 tbps of coriander, chopped
  • 1 tsp of chives, chopped
  • 1/4 cup of grated cheese (Edam, cheddar..)
  • 1/2 tsp of ground ginger or 1 tsp freshly grated
  • 3 leaves of lettuce
  • 2 tbps of soy sauce
  • 1 hot chili, finely chopped (optional)
  • 3 tbps of olive oil
  • Black and white pepper to taste
  • Salt to taste

For wrapping

  • A few ouarka/phyllo/brik sheets at room temperature
  • 70 g of clarified butter, melted

Serve with this mix

  • 3 tbsp of soy sauce
  • 1 tbsp of white vinegar or lemon juice
  • Harissa to taste



In a fairly hot pan, add the oil followed by vegetables and garlic. Stir.

Add the spices, the shrimps and the fish filet into big pieces. Stir. Cook for a few minutes. Keep the vegetables al-dente and reduced from any excess liquid. Set aside to cool, preferably in a strainer

Squeeze the mix before using, mix the cheese, the soy sauce, the herbs and shredded or chopped lettuce in. Stir.

Take strips of warka/ouarka or phyllo, Brush with butter from one side. Form briouates (triangles) or sbiaates (rolls) or even mini-pies (bastilla) and seal.

The same recipe shaped as mini-bastillas (Moroccan pies)

You could use egg yolk for that if you really have to but I just place the end at the bottom so it seals itself while baking.

Preheat the oven at 180-190 degrees C. Cover a baking tray with parchment or just oil it.
Bake for 10-12 minutes. Flip them to make sure they’re nicely golden from both sides.

Serve warm or at room temperature (maximum a couple of hours after baking them).


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