Classic Kefta Briouate in the Pressure Cooker You Gonna Love
Aromatic, flaky Moroccan kefta briouates made easy using a pressure cooker for tender meat and deep flavor.
Equipment
- 1 Mixing bowl for combining meat mixture
- 1 Pressure cooker for browning and tenderizing meat
- 1 Frying pan for frying briouates
Ingredients
Main Ingredients
- 250 g ground beef or lamb
- 1 small onion finely chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh cilantro chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
- 8 sheets warqa or phyllo pastry
- 1 egg beaten, for sealing
- Vegetable oil for frying
Instructions
Instructions
- Mix the ground meat, onion, parsley, cilantro, all spices, salt, and pepper in a bowl. Combine well.
- Heat pressure cooker on medium heat. Brown the meat mixture without the lid, stirring until moisture cooks off.
- Turn off heat and let mixture cool slightly once cooked through and dry.
- Cut phyllo or warqa sheets into long 2-inch-wide strips. Cover with a damp towel.
- Place a spoonful of meat mix on each strip's bottom, then fold over into triangles. Seal edge with egg.
- Heat oil in frying pan over medium heat. Fry briouates in batches, flipping until golden brown on both sides.
- Remove and drain on paper towels. Serve hot with your favorite dipping sauce.
Notes
Freeze uncooked briouates on tray, then fry straight from frozen. Reheat cooked ones in oven at 350°F for crispiness.