Farm Field Table Moroccan Spiced Beef Sandwich

This week the #Sunday Supper team is celebrating the Oscars!  We will be showcasing all sorts of "Red carpet" food!  Don't you love the theme?
When I saw the theme, I thought of making something special and a bit unusual, at least for me.  I wanted something that you could eat with your hands, maybe in front of the TV (yeah, I know… that's not very family friendly, but it is a special night after all).  Yet, I wanted something a bit more sophisticated than a sandwich or a burger.  As you know after reading my Middle Eastern Breakfast post, I love Middle Eastern food, so I decided to make Briouat.  Briouat are Moroccan fried pastries that can be both sweet and savoury.  I filled them with some spicy beef mince and pinenuts and they were so good!  Ideally, you would want to make them with brick pastry, but I could not find any… so I used the more common spring roll sheets, which are slightly thicker, but still fry beautifully and don't absorb much oil.  Eat them warm and enjoy the Oscars! Thanks Katie of Ruffles & Truffles for being a great host!

Moroccan Beef Kefta Briouat #SundaySupper

How to make a delicious fried snack: Moroccan Beef Kefta Briouat.

Prep Time 45 minutes

Cook Time 5 minutes

Total Time 50 minutes

• 10 spring roll pastry sheets or brick pastry sheets
• 270 gms – 10 oz. beef mince
• 2 tsp Ras el Hanout
• ½ tsp coriander powder
• ½ tsp cumin powder
• 1 pinch chilly powder
• 1 onion chopped
• 1 tbsp pine nuts
• 2 tbsp extra virgin olive oil
• Coriander or parsley leaves
• Salt to taste

1. Sauté the chopped onion in the extra virgin olive oil until translucent.

2. Add the spices and cook them off for a minute.

3. Add the beef mince and brown it.  Cook it for 10 minutes.

4. Add the salt, pine nuts and coriander/parsley leaves and put the fire off. Let it cool down.

   

5. Cut the spring roll dough sheets in half.  Brush some melted butter on the bottom two-thirds. Add a large spoonful of filling about 2.5 cm – 1 inch from the bottom of the dough.  Fold up the bottom edge of the dough to enclose the filling.

6. Fold the bottom left corner of the dough upwards and to the right, until it meets the right edge of the dough. Use your fingers to mold the dough around the filling to keep it enclosed as you fold. Now you have your first "triangle."

7. Hold the top right top corner of the triangle in place to keep the filling inside, and flip the bottom right corner up and to the left, until the triangle is aligned with the left edge of the strip of dough.  Now you should have a nice triangle.

8. Continue folding the triangle, right and then left, until you reach the end of the dough. When you reach the end, trim the end of the dough to make a flap. Fold it and tuck it into the "pocket" formed by the open edge of dough.

   

9. Deep fry the briouat in vegetable oil at 170°C – 340°F until golden brown on all sides.  Drain the excess oil onto some kitchen paper and serve warm.

If your dough wasn't frozen to begin with, you can freeze the uncooked briouat by putting them in the freezer on a tray.  When frozen, put them in a Ziploc bag.  Cook from frozen.

Check out all these delicious ideas:

Nominees for Best Supporting Appetizers:

• Black and White Olive Cheese Puffs by Peaceful Cooking
• Cheddar Olives by Jane's Adventures in Dinner
• Chicken Boursin by Recipes Food and Cooking
• Citrus Avocado Shrimp Cocktail by Seduction in the Kitchen
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• Mini Cheese Balls by Rants From My Crazy Kitchen
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• Mushroom Pate by Lifestyle Food Artistry
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• Oysters Rockfeller by Noshing With The Nolands
• Pea Pesto Crostini by Ruffles & Truffes
• Pear, Proscuito Polenta Bites by A Kitchen Hoor's Adventures
• Prosciutto Wrapped Shrimp by Casa de Crews
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Nominees for Best Course in a Leading Role:

• Broccoli Calzones by eating in instead
• Bow Ties and Tails Galore by Cindy's Recipes and Writings
• Chicken Oscar by Palatable Pastime
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• Steak Oscar by Nik Snacks

Nominees for Best Supporting Sips:

• Apple Ginger Martini by Hezzi-D's Books and Cooks
• Blood Orange Rosemary Spritzer by The Girl In The Little Red Kitchen
• Cherry Almond Sparklers by Magnolia Days
• Iced Espresso Martini by Cosmopolitan Cornbread
• Mixed Berry Martini by The Messy Baker
• Oscartini by Family Foodie
• Red Carpet Sparkler by Rhubarb and Honey
• Thank You Peary Much by Sew You Think You Can Cook

Nominees for Best Delectable Desserts:

• 7-Layer Bark by Take A Bite Out of Boca
• Caramel-Almond Latte Ricotta Cookies by What Smells So Good?
• Champagne Truffles by Brunch with Joy
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• Decadent Flourless Brownies by Recipe for Perfection
• Edible Oscars Envelopes by Sunday Supper Movement
• Imitation Game Guinness Brownies by NinjaBaker.com
• Mini Strawberry Galette by Basic N Delicious
• Mini Strawberry & Chocolate Cheesecakes by Happy Baking Days
• No-Bake Nutella Cheesecake Shooters by Cupcakes & Kale Chips
• Popcorn Puppy Chow by Pies and Plots
• Sweet and Salty Popcorn Ball Bites by The Life and Loves of Grumpy's Honeybunch
• Tuxedo Cake by The Redhead Baker

Nominees for Best Dressed Table:

• DIY Glitter Vases by Sunday Supper Movement

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Source: https://www.manusmenu.com/moroccan-beef-kefta-briouat

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