Savoury Cigars and Triangles

Name: Savoury Cigars and Triangles
Yield: Makes about 32
Cuisine: Moroccan
Ingredients: small bunch of fresh coriander (cilantro), finely chopped; small bunch of fresh coriander (cilantro), finely chopped; pinch of grated nutmeg; 8 sheets of ouarka or filo pastry; 8 sheets of ouarka or filo pastry; 5 ml/1 tsp ras el hanout; 225 g/8 oz minced (ground) beef; 1 onion, finely chopped; 30 ml/2 tbsp pine nuts; 50 g/2 oz/¼ cup butter; 275 g/10 oz fresh spinach, cooked, drained and chopped; salt and ground black pepper; salt and ground black pepper; 4 eggs; bunch of fresh coriander (cilantro), finely chopped; sunflower oil, for deep-frying; 450 g/1 lb feta cheese; bunch of mint, finely chopped; 15-30 ml/1-2 tbsp olive oil; bunch of fresh coriander (cilantro), finely chopped; bunch of flat leaf parsley, finely chopped

Preparation info

Makes about
32

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

Known as briouats in Morocco, these little savoury pastries are filled with minced lamb or beef, spinach or cheese with herbs. Easy to make, they are always shaped into cigars or triangles and the fillings can be varied to suit individual tastes. The fillings can be prepared ahead of time but the pastry should only be unwrapped when you are ready to make the pastries, otherwise it will dry out.

Ingredients

Africa
Morocco
Pastry
Mediterranean
Street Food
Pie

Ingredients

Method