Moroccan Beef Kefta Triangles - Briouats

Prep Time
Cook Time
1h 5m
Ready In

"Briouats are filled with meat (mostly chicken, lamb, or beef) that are filled with a variety of fillings and mixtures. They are wrapped in warqa (a paper-thin Moroccan dough) in a triangular or cylinder shape. Spring roll dough or phyllo makes for a good substitute which is what is listed here in this recipe."

Original is 10-15 servings


  • Serving Size: 1 (60.2 g)
  • Calories 178.2
  • Total Fat - 11.9 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 23.4 mg
  • Sodium - 118.6 mg
  • Total Carbohydrate - 11.6 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.7 g
  • Protein - 6 g
  • Calcium - 20.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Sauté the chopped onion in the extra virgin olive oil until translucent.

Step 2

Add the spices and cook them off for a minute.

Step 3

Add the beef mince and brown it. Cook it for 10 minutes.

Step 4

Add the salt, pine nuts, and coriander/parsley leaves and remove from heat. Let it cool down.

Step 5

Place the spring roll dough sheets in half. Brush some melted butter on the bottom two-thirds. Add a large spoonful of filling about 2.5 cm – 1 inch from the bottom of the dough. Fold up the bottom edge of the dough to enclose the filling.

Step 6

Fold the bottom left corner of the dough upwards and to the right, until it meets the right edge of the dough.

Step 7

Use your fingers to mold the dough around the filling to keep it enclosed as you fold. Now you have your first "triangle."

Step 8

Hold the top right top corner of the triangle in place to keep the filling inside, and flip the bottom right corner up and to the left, until the triangle is aligned with the left edge of the strip of dough. Now you should have a nice triangle.

Step 9

Continue folding the triangle, right and then left, until you reach the end of the dough. When you reach the end, trim the end of the dough to make a flap. Fold it and tuck it into the "pocket" formed by the open edge of dough.

Step 10

Deep fry the briouat in vegetable oil at 170°C – 340°F until golden brown on all sides. Drain the excess oil onto some kitchen paper and serve warm.

Step 11

Recipe Notes

Step 12

If your dough wasn’t frozen to begin with, you can freeze the uncooked briouat by putting them in the freezer on a tray. When frozen, put them in a Ziploc bag. Cook from frozen.

Tips & Variations

No special items needed.

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