Moroccan · Street Food
Kefta Briouates
These crisp triangular parcels of spiced ground beef or lamb are a staple of Moroccan iftar tables and street-food stalls alike. Warqa pastry is folded tightly around the seasoned kefta filling and fried until shatteringly crisp, best eaten hot with a squeeze of lemon.
- Prep
- 35 min
- Cook
- 15 min
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Ingredients
- 400 g ground beef or lamb
- 1 onion, grated and squeezed dry
- 1 small bunch parsley and coriander, chopped
- 1 tsp cumin, 1 tsp paprika, 1/2 tsp cinnamon
- 1 egg, beaten
- 16 sheets warqa or filo pastry, cut into strips
- Vegetable oil, for frying
Method
- 1
Season the meat
Mix the ground meat with onion, herbs, cumin, paprika, cinnamon, salt and pepper until well combined.
- 2
Cook the filling
Cook the meat mixture in a dry pan over medium heat until no longer pink, breaking it into fine crumbs. Cool completely.
- 3
Fold the triangles
Place a spoonful of filling at one end of a pastry strip and fold flag-style into a tight triangle, sealing the final edge with a dab of beaten egg.
- 4
Fry
Fry the briouates in oil at 175°C for 2–3 minutes per side until golden and crisp.
- 5
Drain and serve
Drain on paper towels and serve hot with lemon wedges.
Chef's tips
- Cool the filling fully before wrapping or the pastry turns soggy and tears.
- Fold tightly — a loose triangle unravels in the hot oil.
- Briouates freeze well uncooked; fry straight from frozen, adding a minute to the cooking time.
Frequently asked questions
Can I bake briouates instead of frying?
Yes, brush with melted butter and bake at 200°C for 15–18 minutes until golden, though the texture is less crisp than fried.