Briouats (بريوات) — Moroccan Crispy Phyllo Triangles with Spiced Lamb

• 500 gground lamb (15–20% fat preferred for flavor)
• 200 gyellow onion (finely minced)
• 12 ggarlic cloves (about 3 cloves, finely grated)
• 20 gfresh parsley (finely chopped)
• 15 gfresh cilantro (finely chopped)
• 2 tspground cumin
• 1.5 tspground coriander
• 2 tspsweet paprika
• 0.25 tspground cinnamon
• 1 tspground ginger
• 0.5 tspground black pepper
• 1.25 tspfine sea salt (about 7 g)
• 30 gunsalted butter
• 15 mlolive oil
• 1 tsplemon zest
• 15 mllemon juice
• 1egg (lightly beaten)
• 12 sheetphyllo dough sheets (about 30×40 cm sheets, thawed if frozen)
• 20 gall-purpose flour (for sealing paste)
• 30 mlwater (for sealing paste)
• 600 mlneutral frying oil (sunflower or canola)

Instructions

1. 1

   Make the filling base by heating the butter and olive oil in a wide skillet over medium heat. Add the minced onion and cook for 8–10 minutes, stirring often, until soft and lightly golden.

2. 2

   Add the garlic, cumin, coriander, paprika, ginger, cinnamon, black pepper, and salt, then stir for 30–45 seconds until fragrant. Add the ground lamb and break it up with a spoon, cooking for 6–8 minutes until no pink remains and the pan is mostly dry.

3. 3

   Stir in parsley, cilantro, lemon zest, and lemon juice, then cook for 1 minute to drive off excess moisture. Spread the mixture on a plate or tray and cool for 15 minutes so it does not steam the phyllo during folding.

4. 4

   Once the filling is warm (not hot), mix in the beaten egg thoroughly to bind everything together. The filling should be cohesive and not wet; if it looks oily or loose, chill it for 10 minutes to firm up before shaping.

5. 5

   Prepare your work area by covering the phyllo with a barely damp towel to prevent drying and cracking. Whisk the flour and water into a smooth sealing paste, then keep it nearby with a small brush or spoon.

6. 6

   Cut each phyllo sheet lengthwise into 3 strips to make 36 strips total. Brush one strip lightly with melted butter, then place about 20 g of filling near the bottom end and shape it into a small triangle for clean folds.

7. 7

   Fold the strip up and over the filling to form a triangle, then continue folding like a flag—triangle over triangle—keeping the edges aligned. Seal the final flap with a thin smear of flour paste, then set the briouat seam-side down under a dry towel while you fold the rest.

8. 8

   Heat the frying oil in a deep skillet or pot to 175°C. Fry briouats in batches of 6–8 for 3–4 minutes, turning once or twice, until deep golden and crisp; keep the oil temperature steady between batches for even browning.

9. 9

   Drain on a rack or paper-lined tray for 2 minutes, then serve while hot for maximum crunch. If serving later, keep them on a rack in a low oven so steam does not soften the pastry.