Advertisement
Moroccan meat pies
Briouat Bel Kefta
Preparation info
Makes
8
Difficulty
Medium
Appears in
The Cooking of the Middle East
Published 1991
In Morocco, pastry is made by dabbing a tray, placed upside down over a fire, with a very soft dough until a round sheet as thin as paper is formed. Bought puff pastry rolled very thin makes a quick and respectable alternative. The spicy filling is delicious. You can make it very hot with chilli powder.
Ingredients
Method
Heat the oil in a pan and fry the onions until golden. Add the meat, half the cinnamon and the chilli powder, if using, season with salt and pepper and fry, stirring occasionally, until the meat mixture is dry. Add the parsley and coriander and stir in the eggs. Keep stirring and cook for a minute or so until the eggs set.