Moroccan Kefta and Bell Pepper Briouats (Ground Meat and Bell Pepper Pastries)

 

Here’s a detailed recipe and guide for Moroccan Kefta and Bell Pepper Briouats — a delicious fusion of spiced ground meat and sweet bell peppers, wrapped in crisp pastry. These are best as appetizers, snacks, or a part of a mezze spread.

 

Ingredients

For the Filling:

250 g floor beef or lamb (lean)

1 medium bell pepper (pink or yellow), finely diced

1 small onion, finely chopped2 cloves garlic, minced

2 tbsp sparkling parsley, chopped

1 tsp paprika

½ tsp floor cumin

¼ tsp floor cinnamon

¼ tsp floor black pepper

¼ tsp cayenne pepper (non-obligatory, for heat)

Salt to flavor

1 tsp olive oil (for sautéing)

For the Briouats:

6–eight sheets of warqa (Moroccan pastry) or phyllo pastry

50 g melted butter (or neutral oil)

Vegetable oil for frying (or baking)

For Garnish (elective):

Fresh parsley, chopped

Lemon wedges

Harissa or dipping sauce

Instructions

1. Prepare the Filling

 Add the onion and garlic, sauté until translucent (2–3 minutes).

Add the bell pepper and cook for three–four minutes till barely softened.

Stir within the ground meat, breaking it up with a spoon. Cook until browned (approximately 5–6 minutes).

Add paprika, cumin, cinnamon, cayenne (if using), salt, and pepper. Mix nicely.

Remove from heat and stir in chopped parsley. Let it cool barely.

2. Assemble the Briouats

If the use of phyllo, cut sheets into strips about 7–8 cm wide. Keep protected with a damp fabric to prevent drying.

Place 1–2 tsp of the filling on the cease of the strip.

Fold the pastry right into a triangle shape, continuing to fold along the strip until the filling is absolutely enclosed.

Brush the out of doors gently with melted butter.

3. Cook the Briouats

To fry: Heat vegetable oil in a deep pan over medium heat. Fry until golden and crispy (approximately 2–three mins according to aspect). Drain on paper towels.

To bake: Preheat oven to 200°C (400°F). Place briouats on a parchment-covered baking sheet. Brush with butter and bake for 15–20 mins, till golden.

Four. Serve

Sprinkle with clean parsley, serve with lemon wedges and a aspect of harissa or your favorite dipping sauce.

Best enjoyed heat and crisp.

These Moroccan Kefta and Bell Pepper Briouats have a extremely good balance of savory meat, candy pepper, and aromatic spices, all wrapped in a crunchy, golden shell.

If you want, I can also provide you with a step-by means of-step folding diagram — the triangle folding is a bit complicated the primary time!

Do you want me to make that diagram for you.