Meat Briouats

Ingredients

• 250 g (9 oz)warqa or phyllo sheets
• 400 g (14 oz)ground lamb or beef
• 1onion, minced
• 1 tspras el hanout
• 1 handfulparsley, chopped
• 1egg — to seal
• for fryingoil
• 1 tspsalt

Method

1. In a large skillet over medium-high heat, add a splash of oil and allow it to heat up. Add the minced onion and sauté until it becomes translucent and soft, about 3-4 minutes. This step helps to release the onion's sweetness and forms the flavor base for the filling.
2. Add the 400 g (14 oz) ground lamb or beef to the skillet with the onions. Use a wooden spoon to break the meat into small pieces as it cooks, ensuring even browning. Stir in 1 tsp ras el hanout and 1 tsp salt, allowing the spices to coat the meat thoroughly. Cook until the meat is browned and any liquid has evaporated, leaving the mixture dry. This ensures the filling won't make the pastry soggy.
3. Remove the skillet from the heat and stir in a handful of chopped parsley. The residual heat will slightly wilt the parsley, releasing its fresh aroma. Transfer the mixture to a bowl and let it cool completely. Cooling is essential to prevent the pastry from tearing when filled.
4. Lay out the 250 g (9 oz) of warqa or phyllo sheets on a clean, dry surface. Cut each sheet into long strips, approximately 7-8 cm (3 inches) wide. Keep the sheets covered with a damp towel to prevent them from drying out as you work.
5. Beat 1 egg in a small bowl to use as a sealant. Place a spoonful of the cooled meat mixture at one end of a pastry strip. Fold the pastry over the filling to form a triangle. Continue folding, maintaining the triangle shape, until you reach the end of the strip. Brush the last edge with the beaten egg to seal the briouat.
6. In a deep frying pan, heat enough oil to submerge the briouats over medium heat. Once the oil is hot, carefully add the briouats in batches, frying until they are golden brown and crisp, about 2-3 minutes per side. Alternatively, brush the briouats with oil and bake them in a preheated oven at 200°C / 400°F until golden, about 15-20 minutes.
7. Remove the briouats from the oil or oven and drain them on paper towels to remove excess oil. Serve the briouats hot, accompanied by lemon wedges for squeezing over, which adds a bright, tangy contrast to the savory filling.