Classic Kefta Briouat

Ingredients

• 400 gGround lamb or beef
• 1Small onion, finely minced
• 3Garlic cloves, minced
• 3 gFresh parsley, chopped
• 2 tbspFresh cilantro, chopped
• 1 tspGround cumin
• 0.5 tspSweet paprika
• 0.5 tspGround cinnamon
• 50 gPine nuts, lightly toasted
• 1Large egg
• 0.5 tspSalt
• 0.25 tspBlack pepper
• 24Sheets phyllo pastry
• 200 gButter, melted
• 1000 mlOil for deep frying
• 2 tbspHoney (for serving)
• 1 tbspSesame seeds (for serving)

Instructions

1. 1

   Cook filling: In a skillet over medium-high heat, cook ground lamb or beef, finely minced onion, minced garlic, fresh parsley, fresh cilantro, ground cumin, sweet paprika, and ground cinnamon for 8–10 minutes until the meat is cooked through and liquid has evaporated. Let cool slightly.

2. 2

   Add pine nuts and egg: Stir pine nuts, large egg, salt, and black pepper into the cooled meat mixture.

3. 3

   Layer phyllo: Place a phyllo sheet on a work surface. Brush lightly with melted butter. Place another phyllo sheet on top and brush again.

4. 4

   Fill and fold: Cut the double-layer phyllo into 3-inch squares. Place 1 tbsp of filling in the corner of each square. Fold into a triangle, then fold again to create a smaller triangle (or roll into a cigar shape).

5. 5

   Fry: Heat oil for deep frying in a deep pan or pot to 170°C (340°F). Working in batches, carefully place briouat in the hot oil. Fry for 1–2 minutes per side until golden brown.

6. 6

   Drain: Remove with a slotted spoon and drain on paper towels.

7. 7

   Finish and serve: While still warm, drizzle with honey and sprinkle with sesame seeds. Serve immediately.