These Moroccan pastries are stuffed with a savory tuna, onion and cheese filling and then fried. They can be served as an appetizer, but I'm most likely to offer them on my iftar table in Ramadan.
Briouats are traditionally made using a Moroccan pastry dough called warqa, but outside of Morocco you can substitute flour-based spring roll wrappers or phyllo dough instead. How to Fold Moroccan Briouats shows the folding technique described below.
Also try Tuna and Potato Briouts.
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Yield: Serves 6 to 8 as an appetizer
Ingredients:
- ----- For the Filling ----
- 2 large onions, chopped
- 2 to 3 tablespoons olive oil
- 2 small garlic cloves, finely chopped or pressed
- 2 tablespoons chopped fresh parsley
- 170 g (6 oz.) canned tuna, drained
- 100 g (3 1/2 oz.) Edam (or other firm cheese), grated
- 100 g (3 1/2 oz.) cream cheese (or 6 portions KIRI), broken into small pieces
- 1 egg, beaten
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- ----- For Folding Briouats ----
- 1/2 kg (17 oz.) warqa or spring roll pastry
- melted butter, for brushing the dough
- 1 egg yolk, beaten, for sealing the dough
Preparation:
Make the Filling
Over medium heat, saute the onions in the oil until tender. Reduce the heat to low and add the garlic. Saute just one or two minutes longer, until the garlic is fragrant. Do not allow the garlic to burn. Transfer the onions and garlic to a medium mixing bowl and allow to cool. Add the parsley, tuna, cheeses, beaten egg and seasoning. Stir to combine.
Fold the Briouats
Note: I like to fold these briouats into triangles, as described below. If you prefer, you can fold them into cylinders as you would for egg rolls.
With scissors, cut the pastry dough into strips about two inches wide. Place a single strip of warqa or spring roll wrapper – or two layered strips of phyllo dough – on your work surface.
Lightly brush butter on the bottom two-thirds of the dough. Place a tablespoon of filling towards the bottom of the strip, and fold the bottom up to enclose the filling.
Fold the bottom left corner of the enclosed dough upwards to the right, aligning it with the right edge of the strip. Then flip the bottom right corner upwards to the left, aligning it with the left edge of the dough. You should see a triangle take shape. Continue folding the triangle, flipping right and then left in this manner, until you reach the end of the dough.
Trim any excess length off the edge of the dough, dab it with a little egg yolk, and tuck the end of the dough into the "pocket" formed by the open edge of dough on the briouat. You can use the tip of a butter knife or your scissors to help tuck in the flap of dough.
Repeat with the remaining dough and filling. At this point the briouats may be covered and refrigerated until frying; or, they may be frozen for up to two months for later use.
Fry the Briouats
Heat one inch of oil in a deep skillet or wide sauce pan over medium heat. Deep fry the tuna and cheese briouats in batches until light golden brown, turning several times. Drain and serve warm.
Briouats stay warm for a long time, but if frying them well in advance of serving, you can reheat them in a 350° F (180° C) oven for five to 10 minutes.
