Vegetable and Spice Briouates (Savory Moroccan Pastries)
These vegetable and spice briouates are a perfect appetizer to impress your guests while staying true to Moroccan flavors. Imagine crispy brick sheets encasing a tender heart of vegetables perfumed with cumin, paprika, and a touch of cinnamon – a true flavor journey! As a Moroccan chef, I love sharing authentic recipes that elevate vegetables. For an authentic tagine, don't hesitate to use a clay pot and fresh spices. You can easily find halal Moroccan products online in oriental grocery stores. Serve these briouates with a fresh salad for a balanced meal.
Ingredients
- brick pastry sheets8 sheets
- potatoes2 medium
- carrots2 small
- zucchini1 small
- onion1 medium
- garlic2 cloves
- fresh cilantro, chopped3 tablespoons
- ground cumin1 teaspoon
- paprika1 teaspoon
- turmeric1/2 teaspoon
- ground cinnamon1/4 teaspoon
- salt1/2 teaspoon
- black pepper1/4 teaspoon
- olive oil2 tablespoons
- melted butter (or neutral oil)2 tablespoons
- egg1
Instructions
- 1
Peel and dice the potatoes, carrots, and zucchini into small cubes. Steam or boil them in salted water for 10 minutes until tender. Drain.
- 2
In a pan, sauté the chopped onion and minced garlic in olive oil until translucent. Add the cooked vegetables, cilantro, cumin, paprika, turmeric, cinnamon, salt, and pepper. Mix well. Let cool for 5 minutes, then stir in the beaten egg to bind.
- 3
Preheat the oven to 180°C (350°F). Take a brick sheet, lightly brush with melted butter. Place a tablespoon of filling in the center, fold into a triangle or cigar by tucking the edges. Repeat for all 8 sheets.
- 4
Arrange the briouates on a baking sheet lined with parchment paper. Brush the tops with a little melted butter. Bake for 15 to 20 minutes until golden and crispy. Serve hot, alone or with a spicy tomato sauce.
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