[ENG] Moroccan Ground Beef and Eggs Briwats (Phyllo Triangles) | Flavors of Morocco

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ABOUT THIS RECIPE:
Ground beef briwat, also known as Briouat del kefta, are a classic Moroccan savory pastry often served as an appetizer, especially during Ramadan.
The word "briwat" in Moroccan Arabic translates to "parcels." These little triangular pockets can be made with a variety of fillings such as chicken, fish, ground beef, vegetables or cheese.
"warqa," which means paper in Arabic, is a thin pastry made with flour and water. It is the Moroccan version of phyllo dough.
Ingredients
6 eggs
1/2 heaping teaspoon salt
1/2 heaping teaspoon ground black pepper
1/2 heaping teaspoon ground ginger
1 heaping teaspoon paprika
1/2 heaping teaspoon tomato paste
1/2 teaspoon harissa
1 tablespoon finely chopped parsley
1 teaspoon finely chopped coriander
1 tablespoon olive oil
1/2kg (1 lb) lean ground beef
3 tablespoons sliced green olives
150g (5 ounces) grated Edam cheese
1 tablespoon vegetable oil
1 teaspoon butter
3/4kg (1 1/2 lbs) pastilla sheets or filo dough, covered in plastic wrap to keep it from drying up
1 egg, beaten in a small bowl
Vegetable oil
Parsley leaves
5 cherry tomatoes
1 tablespoon grated Edam cheese
Steps
Step 1: Preparing the filling
1- Crack one egg at a time into a small bowl, then transfer it to a large bowl. This will ensure that if one of the eggs is rotten, it will not ruin the rest of the batch.
2- Add the salt, black pepper, ginger, paprika, tomato paste, harissa, coriander, parsley, and olive oil, then whisk everything until well combined.
3- Add the ground beef, then mix by hand until the mixture is fully combined.
4- Heat up the vegetable oil and butter in a pan over medium heat.
5- Add the ground beef mixture, then cook while continuously stirring until the beef is cooked through and all the liquids have evaporated. This should take about 5 to 7 minutes.
6- Place the cooked beef in a colander, and set it aside to drain for at least 15 minutes in order to release any excess liquid.
7- Ounce the stuffing has cooled, place it in a large bowl.
8- Add the grated Edam cheese and the green olives, then mix to combine.
Step 2: Shaping the briwats
1- Place a couple pastilla sheets or filo dough sheets on your work surface, and keep the rest of the sheets covered in plastic wrap so they don't dry up.
2- Fold the pastilla sheets in half to form a half circle, then fold a second time to create a quarter circle.
3- Using scissors, cut the edges of the circle to form a rectangle. Note that the rectangle does not have to be perfect, but straight corners will make shaping the briwat easier.
4- Unfold the pastilla sheet once in order to obtain a large rectangle, then fold over in the opposite direction to create a rectangle with one long side.
5- Using scissors, cut squares of equal size. You can choose the size of the rectangles depending on how large you want the briwats to be. For medium sized briwats, like the ones in the video, cut the pastilla sheets, cut into 4cm (1 1/2 in) sized squares.
6- Repeat steps 1 through 5 until you use up all the pastilla sheets.
7- Unroll the pastilla sheets, then place a couple long strips on your work surface making sure the rough side of the sheets is facing up. Keep the remaining sheets covered with plastic wrap so they do not dry out.
8- Place 1 heaping tablespoon of filling at the edge of each strip of pastilla sheet about 1cm (1/2 in) away from the edge.
9- Take one corner of the pastilla sheet and fold it over the filling to create a triangle.
10- Continue folding the triangle from one side to the other until you reach the end of the pastilla sheet.
11- Lightly brush the edge of the pastilla sheet strip with the beaten egg to safely enclose the filling.
Step 3: Cooking the briwats
1- Fill up a skillet with enough vegetable oil to make sure that the briwats will be halfway submerged.
2- Place the briwats in the oil making sure not to crowd them, and cook in batches if needed.
3- Cook for 3 to 4 minutes or until the briwats are golden brown on one side.
4- When the briwats are golden on all sides, remove them from the oil, and place them on a plate that is lined with paper towels to remove any excess oil. Allow them to cool for a couple of minutes.

00:00 INTRO
00:17 STEP 1 : Preparing the filling
02:51 STEP 2: Cooking the filling
05:38 STEP 3 : Shaping the briwats
08:48 STEP 4 : Cooking the briwats
10:33 STEP 5 : Serving the briwats