Robert Carrier

Briouats

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Preparation info
  • Makes

    16

    • Difficulty

      Easy

Appears in
top 1000Taste of Morocco
Taste of Morocco

By Robert Carrier

Published 1987

  • About

These triangles of warkha pastry leaves are filled with sweet or savoury fillings and baked or deep-fried.

Ingredients

  • 8 warkha pastry leaves, cut into 20 cm/8 inch circles
  • 1 recipe filling of choice
  • 1 egg yolk, beaten with

Method

  1. Cut each warkha pastry circle in half. Fold over a third of each half round at both sides to the centre to make a narrow strip about 5 cm/2 inches wide. Trim top and bottom e