Moroccan Beef Briouats Folded in Crisp Fried Triangles

What you need

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 400 g (14 oz) ground beef
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1 bunch flat-leaf parsley, small, finely chopped
• 1 bunch fresh coriander, small, finely chopped
• 20 sheets filo pastry, thawed
• 60 g (4 tbsp) unsalted butter, melted
• 1 tbsp all-purpose flour, for the sealing paste
• 500 ml (2 cups) vegetable oil, for frying

Method

Restated from the original video

1. 1

   Heat the olive oil in a wide pan over medium heat. Cook the onion with a pinch of the salt until soft, about 5 min, then add the garlic and stir for 1 min.

2. 2

   Add the beef and break it up with a spoon. Cook until it is no longer pink and the liquid has evaporated, 10-12 min.

3. 3

   Stir in the cumin, paprika, cinnamon, pepper and the rest of the salt, and cook 1 min more.

4. 4

   Spread the filling on a plate and cool completely, about 20 min. Mix in the parsley and coriander.

5. 5

   Stir the flour with 3 tbsp of water into a thin paste for sealing.

6. 6

   Stack the filo sheets and cut them lengthwise into 3 strips each, about 10 cm (4 in) wide. Keep them under a damp towel.

7. 7

   Lay one strip down, brush it with butter and cover it with a second strip.

8. 8

   Put 1 tbsp of filling on one end, near a corner. Fold that corner diagonally over the filling to form a triangle.

9. 9

   Keep folding the triangle over itself along the strip, like folding a flag, until you reach the end. Dab the tail with paste and press it shut.

10. 10

    Repeat with the remaining strips and filling to make about 30 briouats.

11. 11

    Heat 2 cm (3/4 in) of oil in a deep pan to 175 °C (350 °F).

12. 12

    Fry the briouats in batches, turning once, until deep golden, 1-2 min per side. Drain on paper towels and serve hot.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.