Briouates are small crispy pastries stuffed with chicken, minced meat or vegetables. Originally from Morocco, this specialty is often served during Ramadan or on festive occasions.
Easy to make, these golden triangles can be fried or baked for a lighter version. Accompanied by a sauce or a salad, they are perfect for a gourmet aperitif or a friendly meal.
Ingredients for 15 to 20 briouates
For the dough (if homemade)
- 250 g of brick or filo pastry sheets
- 50 g melted butter (for brushing)
For the chicken stuffing (option 1)
- 250 g chicken breast
- 1 chopped onion
- 2 cloves garlic, chopped
- 1 tablespoon chopped parsley
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon of turmeric
- Salt and pepper
- 1 tablespoon olive oil
For the minced meat stuffing (option 2)
- 250 g minced meat
- 1 chopped onion
- 1 teaspoon of ras el hanout
- 1 teaspoon paprika
- 1 tablespoon chopped parsley
- Salt and pepper
- 1 tablespoon olive oil
For the vegetable stuffing (option 3 – vegetarian)
- 1 grated carrot
- 1 grated zucchini
- 1 pepper, cut into small cubes
- 1 chopped onion
- 1 teaspoon cumin
- 1 teaspoon of curry
- Salt and pepper
- 1 tablespoon olive oil
For cooking
- Oil for frying (if frying)
- 1 beaten egg (for glazing if baking in the oven)
Preparation of Briouates
1. Preparation of the stuffing
Option 1: Chicken Stuffing
- Brown the onion and garlic in olive oil.
- Add the chicken cut into small pieces, spices, salt and pepper.
- Cook over medium heat until chicken is tender.
- Chop finely and add the parsley.
Option 2: Minced Meat Stuffing
- Brown the onion in olive oil.
- Add the ground meat and spices, then cook until the cooking juices have completely evaporated.
- Add the parsley and mix well.
Option 3: Vegetable Stuffing
- Brown the onion in olive oil.
- Add the grated vegetables and spices.
- Cook for a few minutes, stirring, until the vegetables are tender.
Allow to cool before assembly.
2. Shaping the Briouates
- Cut the brick pastry sheets into strips about 6 cm wide .
- Place a spoonful of stuffing on one end.
- Fold into a triangle, folding the edges successively until you obtain a samosa shape.
- Glue the last part with a little water or egg yolk.
3. Cooking the Briouates
Option 1: Frying
- Heat oil in a frying pan.
- Dip the briouates and cook for 2 minutes on each side until nicely browned.
- Drain on absorbent paper.
Option 2: Oven Cooking (Light Version)
- Preheat the oven to 180°C .
- Brush the briouates with a mixture of beaten egg and melted butter.
- Bake for 15 to 20 minutes until golden brown.
Tips for Successful Briouates
- Drain the stuffing well before assembling to prevent the briouates from opening during cooking.
- Do not overfill to avoid tearing.
- Use melted butter for a crispier texture if baking.
- Serve with spicy tomato sauce or garlic yogurt sauce.
Why Try This Recipe?
- Deliciously crispy , with a soft and fragrant stuffing.
- Easy to prepare , with simple ingredients.
- Available according to taste , with chicken, meat or vegetables.
- Perfect for an aperitif, a buffet or a gourmet starter.
FAQs
Can you make the briouates in advance?
Yes, they can be shaped and kept raw in the refrigerator for 24 hours before cooking.
Can you freeze briouates?
Yes, they can be frozen raw . Just cook them directly, without defrosting.
What sauce to accompany the briouates?
A spicy tomato sauce, a yogurt sauce or a harissa-honey sauce for a sweet and spicy touch.
Can you use puff pastry?
Yes, but they will be puffier and less crispy than with brick pastry.
Briouates are crunchy and delicious bites, perfect for all occasions. Easy to prepare and adaptable according to preferences, they can be enjoyed as a starter or as a light dish .
Try this recipe and enjoy these golden and fragrant pastries!
