Briouats stuffed with minced meat and vermicelli

Golden briouats stuffed with minced meat and vermicelli, presented on a Moroccan platter with sauces for dipping.

Ingredients:

• Spring roll pastry or filo pastry sheets

• 300 grams minced meat (ground beef or lamb)

• 100 grams vermicelli noodles

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 2 tablespoons parsley, chopped

• 1 teaspoon cumin

• 1 teaspoon black pepper

• 1 teaspoon paprika

• Salt, to taste

• 1 tablespoon olive oil

• 1 teaspoon ginger powder

• 1 teaspoon turmeric

• 2 eggs (for sealing and brushing the briouats)

• Oil for frying

Steps:

1. Prepare the vermicelli:

• Soak the vermicelli noodles in boiling water for 5 minutes until softened.

• Drain the noodles well and cut them into small pieces with scissors or a knife.

2. Prepare the filling:

• Heat the olive oil in a pan over medium heat.

• Add the chopped onion and sauté until golden brown.

• Add the minced garlic and minced meat to the pan, cooking until the meat is fully browned and cooked through.

• Add the spices: cumin, black pepper, paprika, salt, ginger, and turmeric.

• Once the meat is cooked, add the chopped vermicelli noodles and parsley, stirring everything together for about 3 minutes until well combined.

• Allow the filling to cool slightly before using.

3. Shape the Briouats:

• Cut the pastry sheets into long rectangular strips.

• Place a spoonful of the filling at the beginning of each strip and fold it over in a triangular shape.

• Continue folding until you reach the end of the strip, then use a bit of beaten egg to seal the edge.

4. Frying:

• Heat oil in a deep pan over medium heat.

• Fry the briouats until they are golden brown and crispy on all sides.

• Place them on paper towels to drain any excess oil.

5. Serving:

• Serve the briouats hot, alongside a dipping sauce of your choice (such as spicy tomato sauce or mint yogurt sauce).