Moroccan Briouat — Crisp Almond and Savoury Parcels
Triangles and cigars of thin warqa pastry filled with honeyed almond paste or spiced meat, fried until shatteringly crisp.
- Prep
- 50 min
- Cook
- 25 min
- Total
- 1 hr 15 min
- Serves
- 30
- Difficulty
- Medium
Briouat are the small pastries that make a Moroccan table feel like an occasion. Sweet ones are filled with almond paste and dipped in honey; savoury ones hold kefta, chicken or cheese and go on the table before the tagine.
The folding looks intimidating and takes about three attempts to learn — after that you can fold a tray in fifteen minutes while talking to someone.
This recipe covers both fillings, using one batch of pastry. Make them in quantity: they freeze raw and fry straight from frozen.
Ingredients
Makes 30 servings
For the almond filling
For the savoury filling (optional alternative)
For folding and frying
Instructions
Make the almond filling
Grind the cooled almonds with the icing sugar and cinnamon until fine but not oily. Add the orange blossom water, melted butter and egg yolk and work to a paste that holds together when squeezed. Roll into small logs about 5 cm long.
Or make the savoury filling
Cook the onion in a little oil until soft, add the mince and spices and fry until browned and dry. Stir in the herbs, then pour in the beaten eggs and stir over a low heat until set. Season well and cool completely.
Cut the pastry
Cut the pastry sheets into strips about 8 cm wide and 25 cm long. Keep them under a damp cloth — they dry out within minutes.
Fold the triangles
Place a spoonful of filling at one end of a strip. Fold the corner over diagonally to make a triangle, then keep folding the triangle over on itself along the length of the strip, as you would fold a flag. Seal the final flap with flour paste.
Fry
Heat 3 cm of oil to 170°C. Fry the briouat in small batches for 2 to 3 minutes, turning, until deep gold. Drain on a rack rather than paper so they stay crisp.
Honey the sweet ones
Warm the honey in a wide pan until runny but not boiling. Drop the hot almond briouat in for 30 seconds, turning to coat, then lift onto a rack and sprinkle with sesame seeds.
Serve
Serve the savoury briouat hot with a wedge of lemon and the sweet ones at room temperature with mint tea.
Cook’s notes
- For a lighter version, brush with melted butter and bake at 200°C for 15 to 18 minutes instead of frying. They will be crisp, though less shatteringly so.
- Freeze raw briouat on a tray, then bag them. Fry from frozen, adding a minute to the cooking time.
- The honey must be warm but never boiling — boiled honey turns bitter and sets hard.
Recipe information
- Prep time
- 50 min
- Cook time
- 25 min
- Total time
- 1 hr 15 min
- Servings
- 30
- Calories
- 135 kcal per serving
- Cuisine
- Moroccan
- Course
- Appetizer
- Difficulty
- Medium
- Keywords
- briouat, moroccan briouat recipe, almond briouat, moroccan pastry triangles
Nutrition is an estimate per serving, calculated from the ingredient list. Values vary with brands, cuts and portion size.
Frequently asked questions
What pastry is used for briouat?
Can briouat be made ahead?
Why are briouat associated with Ramadan?
More Moroccan recipes
Chebakia — Moroccan Sesame and Honey Rosettes
Spiced sesame dough folded into flowers, fried until crisp and soaked in warm honey and orange blossom water.
Chicken Pastilla — Moroccan Sweet and Savoury Pie
Spiced shredded chicken, almond and egg wrapped in thin warqa pastry, baked until crisp and dusted with icing sugar and cinnamon.
Baghrir — Moroccan Thousand-Hole Pancakes
Light semolina pancakes cooked on one side only, covered in tiny holes that soak up melted butter and honey.
Moroccan Avocado Smoothie — Jus d'Avocat
The thick, cold avocado and milk drink sold at every Moroccan juice bar, sweetened with dates and dusted with cinnamon.