Vegetable Briouats

Ingredients

• 250 g (9 oz)warqa or phyllo sheets
• 2carrots, diced small
• 2potatoes, diced small
• 80 g (3 oz)peas
• 1 tspcumin
• 1 tsppaprika
• 1 handfulcilantro, chopped
• 1egg — to seal
• for fryingoil
• 1 tspsalt

Method

1. Begin by heating a large non-stick skillet over medium heat. Add 2 tablespoons of frying oil and allow it to shimmer. Add the diced carrots and potatoes to the pan, stirring occasionally to coat them evenly with oil. Sprinkle in 1 teaspoon of cumin, 1 teaspoon of paprika, and 1 teaspoon of salt. Cook the vegetables, stirring frequently, until they are tender and the moisture has evaporated, leaving the mixture dry. The vegetables should be soft but not mushy, and the spices should be fragrant.
2. Add the 80 g (3 oz) of peas to the skillet and stir them into the vegetable mixture. Continue cooking for an additional 2-3 minutes until the peas are heated through and any excess moisture has evaporated. The mixture should be dry to ensure it doesn't make the pastry soggy later.
3. Remove the skillet from the heat and stir in a handful of chopped cilantro. Mix well to distribute the cilantro evenly throughout the vegetable mixture. Allow the mixture to cool completely before proceeding to the next step. This cooling step is crucial to prevent the pastry from becoming too soft or tearing when filled.
4. Once the filling has cooled, prepare your work surface by laying out the 250 g (9 oz) of warqa or phyllo sheets. Cut the sheets into strips approximately 10 cm (4 inches) wide. Place a spoonful of the vegetable mixture at one end of each strip.
5. Fold the pastry over the filling to form a triangle, then continue folding in a triangular pattern until you reach the end of the strip. Beat 1 egg in a small bowl and use it to seal the edges of the triangles by brushing a little along the edge before making the final fold.
6. In a large frying pan, heat enough oil to submerge the briouats, about 2-3 cm (1 inch) deep, over medium-high heat. Test the oil by dropping a small piece of pastry into it; if it sizzles immediately, the oil is ready.
7. Carefully place the briouats in the hot oil, a few at a time to avoid overcrowding the pan. Fry them until they are golden brown and shatteringly crisp, about 2-3 minutes per side. Turn them gently with a slotted spoon to ensure even cooking.
8. Once fried, remove the briouats from the oil and drain them on a plate lined with paper towels to remove excess oil. Serve warm, allowing the flavors of cumin and cilantro to shine through in each crispy bite.