Moroccan Briouate : A famous Moroccan sweet
How to prepare Briouate?
The Moroccan Briouate, a dish that is mainly served on special occasions such as Ramadan or Eid Al Adha and occasionally in family gatherings or even during professional events . They are successful , our briouates !
Known by their richness in terms of taste , there are two main varieties : sweet briouate which are served as a cake to accompany tea or other drinks and there is also the salty briouate which we are going to talk about in today’s article .
Preparing good delicious and healthy briwates is one of our specialties . Welcome to GATO Marrakech where you can taste and have the best briouats .
We propose a variety of salty briwates accompanied by msemen as a full breakfast formula .
A wide selection of briouates is available to satisfy all tastes ; Briouate with chicken and almonds , briouate with fish or simply briouate with vegetales , egg and many other flavors are all available at GATO restaurant in
Gueliz , Marrakech .
Now let\’s move on to the practical part , the part you were waiting for the most 😉 .
The essential ingredients that we need to make briwates is pastilla leafs .
For the Ingredients you will need :
- 125 g of flour .
- 1 cup of glass filled with water .
- 2 pinches of Salt .
Let’s move now to the preparation :
1- Whisk flour , salt and water in an electric beater to obtain a homogeneous liquid paste without granules .
2- Place a non – stick pan on a pot of boiling water .
3- Using a brush , spread the dough and brush it on the mold twice so that the bottom of the mold is completely covered to form a sheet of pasta .
4- Leave the sheet leather for a few seconds .
When the sides of the leaf are sufficiently cooked , remove it gently from the pan and then keep it away from the air .
The pastilla leaf is used according to the recipe you want to prepare .
Briouate with minced meat :
Here are the ingredients :
- 10 sheets of Pastilla.
- 1 egg white .
- Oil for frying .
- 350 g of minced meat .
- 1 clove of garlic .
- 1 chopped pungent green pepper .
- 1/2 spoons coffee of salt .
- 1/2 spoons coffee of black pepper .
- 4 branches of thyme .
- 20 g of cheddar cheese .
For the preparation :
1- Place your pan on a low heat , add the minced meat and season it with a little chilly , garlic , pinch of salt and a small spoon of butter . Leave all this leather for about 5 minutes .
2 – Then lay down your stuffing and leave it while it cools down and then mix there with cheddar cheese .
3- Cut the pastilla sheet into equal sections .
4- Put a little trim on the edge of each strip .
5 – Each strip is wound once on the right and once on the left until a triangle is obtained , as shown in the photo
6 -After wrapping the leaf , we need to glue the edges using the egg white and then cook it in a pan filled with preheated oil , until we obtain a golden color .
7-Place a kitchen paper to remove excess oil and voila ! Your minced meat briwates are ready to be served .
BRIOUATE WITH ALMONDS :
- 2 kg of honey.
- 1/2 kg of ground sugar .
- Frying oil .
- 1 spoons coffee of ground cinnamon .
- 1 kg of almond.
- 1/2 glass of orange blossom water .
- 200 g of butter .
- 2 spoons coffee of flour dissolved in a glass of water .
- 1 kg of pastilla leaf .
1- Peel the almonds , wash them and dry them with absorbent paper, mix them well with flower water and sugar and grind them .
2- Add the butter and ground cinnamon to the previous mixture and mix well until the mixture becomes homogeneous .
3- Grind the mixture again on the meat grinder and repeat this action
4- Then knead the mixture well and form small balls of equal size .
5- Cut the petiole paper into rectangles . They must be medium sized .
6- Mix two tablespoons of flour with half a cup of water in a bowl until you get a paste of liquid consistency .
7- after that , put a small almond ball on the edge of the rectangle , flatten it a little and fold it on itself to get a triangular shape ( for a DYI , take a look at the photo at the top) .
8- Fix the last edge of briwates , dipping a feather in water and flour and spread it on them .
9- When you have finished preparing and folding all the briwates , make them leather in hot oil .
Then after placing your briwates on absorbent paper , sink them in honey . Do it while they are still hot .
And finally , BSEHA , your briwates are ready , you can now taste them .
They taste great with mint tea.
Moroccan cuisine is very varied , rich in flavors and delights . So as you see , the recipes are easy to reproduce . By changing one or two ingredients you can create a whole new different and wonderful dish !
Sweet or salty , how do you like your briwates ? Share with us what you made using a hachtag , and we will repost it !