Briouat Bil Kefta Recipes
PHYLLO TRIANGLES STUFFED WITH FRESH CHEESE (BRIOUATS BIL JBEN)
Provided by Jeff Koehler
Categories Cheese Dairy Appetizer Fry Ramadan Ricotta Phyllo/Puff Pastry Dough Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 16 stuffed triangles
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, blend the cheese, egg, and cilantro with a fork.
- On a clean, flat work surface, unroll the phyllo sheets. Cut into strips about 3 in/7.5 cm wide and at least 9 in/23 cm long. Arrange a couple of the strips facing away from you; cover the remaining strips with plastic wrap to keep them from drying out. Lightly brush the strips with olive oil.
- Place 1 Tbsp of the cheese filling on the end of each strip closest to you. Fold over to form a triangle, then fold again to form another triangle, and so on to the end. Brush the end of the triangle with egg yolk and fold the loose end over the brushed yolk. Place the triangles on a plate without letting them touch. Repeat with the remaining phyllo strips and cheese filling.
- Have ready 6 dessert plates. Place a generous dollop of honey in the middle of each.
- In a large skillet or sauté pan, heat at least 1/2 in/1.25 cm of oil until the surface shimmers. Reduce the heat to medium. Working in small batches, gently place the phyllo triangles in the oil and fry, turning once, until firm and golden brown, 30 seconds to 1 minute. Transfer with a slotted spoon to paper towels to drain.
- Place 2 or 3 rolls on each plate, drizzle with honey, and sprinkle with sesame seeds. Serve hot.
BRIOUAT BIL KEFTA
This is elegant and tasty party fare. The pastries are called briouats in Morocco, where they are made with the paper-thin pancakes called ouarka. Fillo makes an easy and perfect substitute. You can keep the prepared rolls uncooked in the freezer. In Morocco they are fried, but it is much easier to bake them, and the results are very good.
Yield makes about 60
Number Of Ingredients 13
Steps:
- Prepare the filling. In a large skillet, sauté the onion in the 4 tablespoons oil until softened. Add the meat, spices, salt, and pepper or ground chili pepper, and cook, crushing the meat with a fork and turning it over, for about 10 minutes, until it changes color. Stir in the parsley and cilantro.
- Lightly beat the eggs in a bowl and pour over the meat. Cook gently, stirring, for a moment or two only, until the eggs set to a creamy consistency. Let the filling cool. Taste and add more spices and pepper if you like.
- To fill and roll the cigars: cut each sheet of fillo into three rectangles and put them together in a pile so that they do not dry out.
- Brush the top one very lightly with melted butter or oil.
- See drawings on page 117. Put a tablespoon of filling along one of the short edges. Roll the fillo over it. Roll up like a cigar, tucking the ends in when you've rolled it halfway so that the filling does not fall out, then continue to roll, letting the ends unfold so that they appear open. Place the rolls side by side on a greased baking sheet, brush with melted butter, and bake in a preheated 300°F oven for 35 minutes, or until golden. Serve very hot.
- You may dust the cigars with confectioners' sugar or cinnamon or with both.
- If you want to fry a few for an instant snack (they are nice fried), do so in about 1/2 inch not-too-hot vegetable oil, turning over once, until browned. Drain on paper towels.
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