![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/06\/MOROCCAN-BEEF-KEFTA-BRIOUAT.jpg\")
<\/a>10 spring roll pastry sheets or brick pastry sheets<\/p>\n270 gms \u00e2\u20ac\u201c 10 oz. beef mince<\/p>\n
2 tsp Ras el Hanout<\/p>\n
\u00c2\u00bd tsp coriander powder<\/p>\n
\u00c2\u00bd tsp cumin powder<\/p>\n
1 pinch chili powder<\/p>\n
1 onion chopped<\/p>\n
1 tbsp pine nuts<\/p>\n
2 tbsp extra virgin olive oil<\/p>\n
Coriander or parsley leaves<\/p>\n
Salt to taste<\/p>\n
<\/p>\n
Saut\u00c3\u00a9 the chopped onion in the extra virgin olive oil until translucent. Add the spices and cook them off for a minute. Add the beef mince and brown it.\u00c2\u00a0 Cook it for 10 minutes. Add the salt, pine nuts and coriander\/parsley leaves and put the fire off. Let it cool down. Cut the spring roll dough sheets in half.\u00c2\u00a0 Brush some melted butter on the bottom two-thirds. Add a large spoonful of filling about 2.5 cm \u00e2\u20ac\u201c 1 inch from the bottom of the dough.\u00c2\u00a0 Fold up the bottom edge of the dough to enclose the filling. 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.” 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.\u00c2\u00a0 Now you should have a nice triangle. 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. Deep fry the briouat in vegetable oil at 170\u00c2\u00b0C \u00e2\u20ac\u201c 340\u00c2\u00b0F until golden brown on all sides.\u00c2\u00a0 Drain the excess oil onto some kitchen paper and serve warm.<\/p>\n","protected":false},"excerpt":{"rendered":"
Moroccan Beef Kefta Briouat 10 spring roll pastry sheets or brick pastry sheets 270 gms \u00e2\u20ac\u201c 10 oz. beef mince 2 tsp Ras el Hanout \u00c2\u00bd tsp coriander powder \u00c2\u00bd tsp cumin powder 1 pinch chili powder 1 onion chopped 1 tbsp pine nuts 2 tbsp extra virgin olive oil Coriander or parsley leaves Salt to taste Saut\u00c3\u00a9 the chopped onion in the extra virgin olive oil until translucent. Add the spices and cook them off for a minute….<\/p>\n