Moroccan meat pies

Briouat Bel Kefta

Preparation info

  • Makes


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

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.


  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 500 g (


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.