Unless you have happened to be fortunate enough to simply stumble out of nowhere into a Moroccan household during Ramadan, or have simply rested your eyes just to peek into a kitchen in the midst of preparing a large family fiesta, you have probably seen them. Those little crispy, golden pastries stacked so high in a tray, that they get literally swallowed before you even say the word, More please. And those are no ordinary flaky wonders, I tell you. All that is called briouats, and tell me the truth? They are much more than food. They are completely comforting and full of tradition and somewhat of a magic that only homemade food can ever possibly have
Briouats are not exactly a food that you consume but rather an experience. You are aware of the initial delicious crackle at first bite, aren’t you? That hot, spicy filling right on the spot? The manner just which the kitchen will begin to smell like sheer heaven when they are frying, and one can smell it everywhere in the house? Yeah, that. The talk and laugh around the table relaxes them as they go round like little secrets. They are actually prepared like little love letters, tri-folded with great care, packed abundantly, and of course, always with a whole-hearted smile
And how did these small packages of pleasure get introduced into the world?
So, you know what? The briouat simply derives its name directly, naturally, from the Arabic word, envelope. And rightfully so, when you actually think about it, that makes perfect sense, right? They are sort of like these little edible morsels, packages, so to speak, stuffed, which are wrapped in that almost perfect way, and around some sort of really delicious, unknown secret filling. No one really knows when or where they magically appeared, but one thing I can certainly guarantee you? They are this completely sacred, totally non-negotiable constituent of Moroccan home cooking, for, like, generations on end
You will be in on how they enter the scene with all pomp and glory on all the significant occasions-a Ramadan iftar, a wedding feast that runs for five days, or even that lazy, lazy Sunday family get together where nobody does much of anything but just sits around. The fillings? Oh, they can change completely: minced meat, spiced chicken, fresh seafood or even a sweet almond paste used in the dessert version. And that is what never changes, beautiful, gold, super-crispy shell, and the real, sincere attitude to make every. It is work of love, right?
Ingredients
- 250g of ground meat (it could be chicken, beef, or lamb, whatever you feel like now)
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 3–4 cloves of garlic, minced (because you can never have too much garlic, right?)
- ½ tsp turmeric
- 1 tsp cumin powder
- ½ tsp cinnamon
- ½ tsp black pepper
- Salt to taste (be generous, but taste as you go!)
- 2 tbsp fresh coriander, chopped
- 2 tbsp fresh parsley, chopped
- 1 egg, beaten (this is your secret binder, helps hold that delicious filling together)
- 10–12 warqa sheets (or, if you can’t find them, phyllo dough or even spring roll wrappers work in a pinch!)
- Oil for frying (a decent amount, for that perfect golden crisp)
Ingredient Swaps (Because Life Happens
- Warqa pastries are not available? Not a bit. The freezer section saves you in this case with phyllo dough. Only be sure to always have it swathed up in a wet cloth, or it becomes crunchy and pathetic
- Prefer a vegetarian recipe? Absolutely! Chopped mushrooms, fresh spinach, or, why not, that good old mashed chickpeas with all the good spices, too. You won’t miss the meat; not a bit of it
- No fresh herbs at hand? One or two sprinklings of dry parsley or coriander will do, but come on, fresh is just a tad brighter and tastes better
Instructions
Step 1: Warm olive oil on a skillet. Add your diced garlic and onion. Cook them down till they are extra tender and golden. Lasts a couple of minutes. Then, add the ground meat and stir-fry it until it becomes sufficiently browned. Stir it with your spoon during cooking
Here goes the good part: put in the turmeric, cumin, cinnamon, salt and pepper. Blend that all up, good, to combine those spices. Finally, toss in your chopped fresh herbs and that beaten egg. Give it another stir for just 1–2 minutes. Crucial step here: Let the filling cool down completely before you even think about using it. Hot filling will tear your delicate pastry
Step 2: Cut your warqa or phyllo sheets into long strips, roughly 3 inches wide. Think of them as little ribbons.
At one end of a strip on place a few spoonfuls of cooled filling. Please don’t overstuff
Let us now have some fun: Turn the strip into a triangle by folding it over. Now fold it up, and then again, (As though you are rolling a small flag). That triangle-break, eh? Keep it up! To put in an edge, we simply put in a small dab of flour-and-water paste (make this thick like glue) or rather more beaten egg. Press it down hard
Step 3: Heat enough oil in a deep pan for shallow frying. You want it hot, but not smoking
To deep fry, put the briouats gently in the hot oil in batches. And do not crowd the frying-pan!
Fry them, turning as necessary, until both sides are a beautiful golden brown and they are beautifully crispy
After this, you should take them out with tongs and put them on paper towels to get the excess oil. You really do not want oil-slick fingers
Serving Suggestions
These little pastries are absolutely, without a doubt, best enjoyed hot, right out of the pan. You can serve them with a zesty spicy harissa dip (if you’re brave!), a cooling yoghurt sauce, or, honestly, even just a simple squeeze of lemon. They pair beautifully with a hearty bowl of lentil soup or a light, fresh tomato salad – that’s a whole meal right there! During Ramadan, you’ll almost always spot them beside dates, boiled eggs, and that quintessential glass of Moroccan mint tea. Ah, perfection
Things to Watch Out For
- Don’t overstuff them! Seriously, just a spoonful. Less is more here; otherwise, they’ll burst open in the oil. Total bummer.
- Always, always cool the filling first. I can’t stress this enough. Unless you enjoy patching up torn pastry, just wait.
- Make sure the oil is hot before you fry. If it’s not sizzling, they’ll soak up the oil like a sponge and turn greasy. And nobody wants that.
- Want to get ahead of the game? You totally can! Wrap them up in advance and freeze them. Then, when surprise guests show up (because they always do, right?), just fry them straight from frozen. Perfect every time!
More About Briouat
So, while they’re definitely a Ramadan favourite – practically a staple – briouats aren’t just for fasting nights. Moroccans enjoy them at pretty much any celebration, during casual tea time, and even as a quick, savoury bite during everyday family dinners. They’re one of those dishes you’ll just find yourself craving, again and again, not because someone told you to love them, but because, well, you just will. One bite, and it all makes sense.
