Briouates aux Crevettes (Briouates bil Qrun)
The Quirky Foodster Team
Ingredients
- Filo or warqa pastry — 12 sheets
- Shrimp, peeled and chopped — 300 g (10.5 oz)
- Garlic, minced — 2 cloves
- Chopped coriander — 1 tbsp
- Paprika — 1/2 tsp
- Egg, beaten — 1
- Melted butter, for brushing — 2 tbsp
- Oil for deep frying
- Salt and pepper — to taste
Method
- Sauté the chopped shrimp with garlic, paprika, salt and pepper in a little oil for 3–4 minutes until just cooked through.
- Stir in the chopped coriander and beaten egg, cooking briefly until just set; let cool.
- Cut the filo sheets into long strips.
- Place a spoonful of filling at one end of each strip and fold into a triangle shape, continuing to fold along the strip until fully enclosed.
- Brush the sealed edge with a little melted butter to secure.
- Heat oil to 175°C (350°F) and fry the briouates in batches until golden and crisp, about 3–4 minutes.
- Drain on paper towels before serving hot.
Introduction: Crisp, triangular filo parcels filled with spiced shrimp or vermicelli, a favourite starter served at Moroccan gatherings and Ramadan tables.
Cultural Background: Briouates showcase Morocco’s skilled pastry-making tradition, their neat triangular folds enclosing a variety of fillings, and they are especially prominent during Ramadan, when they are served to break the fast.
Tips: Work with filo pastry quickly, keeping unused sheets covered with a damp cloth to prevent drying out. Seal the folded edge well to keep the filling from leaking during frying.
Variations: Use a spiced vermicelli and onion filling instead of shrimp for a vegetarian version. Bake instead of fry at 200°C (400°F) for 15–18 minutes for a lighter alternative.
Storage: Store cooled briouates in an airtight container at room temperature for up to 1 day, or refrigerate for 2 days.
Reheating: Reheat in an oven at 190°C (375°F) for 8–10 minutes to restore crispness.
Nutrition: Per serving (approx., 2 pieces): 240 kcal, 12 g protein, 12 g fat, 22 g carbohydrate.
FAQs:
Q: What is warqa pastry?
A: A very thin, traditional Moroccan pastry similar to filo, used for briouates
Q: Can briouates be frozen?
A: Yes, freeze uncooked and fry directly from frozen, adding a couple of
- Filo or warqa pastry — 12 sheets
- Shrimp, peeled and chopped — 300 g (10.5 oz)
- Garlic, minced — 2 cloves
- Chopped coriander — 1 tbsp
- Paprika — 1/2 tsp
- Egg, beaten — 1
- Melted butter, for brushing — 2 tbsp
- Oil for deep frying
- Salt and pepper — to taste
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