Lamb Briouats

Briouat means "small letter" in Arabic and are little folded filo pastries filled with various kinds of meat for a savory dish or with ground nuts and honey for a baklava-like dessert. Last night I was casting about for something to make for dinner and remembered that I had ground lamb in the freezer, as well as a box of filo dough. A little googling found several recipes, which I then ruthlessly modified to suit the state of my pantry. None of the recipes called for raisins, but I thought they'd provide a nice tagine-like flavor.

I served these with some homemade harrisa, and a quick tzatziki, as well as a simple green salad. In theory there should have been enough for four people, and perhaps there would have been if we weren't so greedy. It was very hard to stop eating them.

Lamb Briouats
makes about 12 - 15 filo triangles

1/2 pound lean ground lamb
1 onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon cumin
1/2 teaspoon ginger
1 teaspoon paprika
1/2 teaspoon cinnamon
1/4 cup raisins, plumped in hot water
1/4 cup pine nuts, toasted
2 tablespoons fresh mint, chopped
1 small can diced tomato
salt and papper, to taste

Combine the lamb, onion, garlic, cumin, ginger, paprika, cinnamon, raisins (drained), pine nuts, mint and tomatoes in a frying pan and cook over a medium heat, uncovered and stirring occasionally for about 6 minutes, or until the moisture has completely evaporated and the lamb has cooked.Drain off and discard the fat, if needed.

Preheat the oven to 375F.

Cut 3 inch wide strips of filo. Brush 1 strip with melted butter and place another one on top. Brush with the butter and place a heaped teaspoon of filling at one end. Fold one corner over in a triangle, and then continue turning over the triangle to the end of the filo strip (just as in folding a flag). Trim any extra filo off with a knife. Repeat with the remaining filo and filling.

Place on a greased baking sheet and bake for about 15 - 20 minutes, until golden. Serve immediately, warm or at room temperature.

Comments

[Adele]

Mmm. I love the combination of lamb and phyllo... this might actually be a "recipe for one" if I made it myself. :)

[Manggy]

You always have the most original stuff, Ann :) I'm salivating at the thought of this with the harissa! (Lamb's not cheap here, though..)

[Lore]

This would be just great with my spicy tzatziki!

[Lydia (The Perfect Pantry)]

I always have phyllo in the freezer, too, as well as the mini phyllo cups, which would hold just a bite of this wonderful lamb filling. Yum!

[Susan from Food Blogga]

These sound really lovely. 'm curious, Ann, have you ever made these with any other type of pastry shell? Phyllo and I don't get too well.

[We Are Never Full]

These look crunchy and delicious. I've gotta try these!!

Amy @ http://www.weareneverfull.com

[izzy's mama]

I adore briouats but it has never occurred to me to make them myself. I used to love the ones they served at Fez on West 4th Street which was my favorite Moroccan restaurant. They were made with ground chicken and sprinkled with powdered sugar. Yours sound wonderful.

[Chris]

Oh, yes please. You have so many recipes I want to try!

[Cakespy]

Same in my house--those 4 servings recipes are often perfect for just Mr. Cakespy and myself (little piggies!). These look fantastic and delightfully rich.

[myfrenchkitchen]

I've missed so many great posts here...you've been very busy! And while I'm catching up, I am seeing so much food that I'm now in a constant state of hunger...these phyllo briouats look delicious, one of these as a snack right now with a little bit of tzatziki would be heaven!
Ronell

[Ann]

Adele, I was really pleased that something I hadn't planned came out to be so yummy. And it's defeintely more-ish!

Manggy, it only needs a little lamb, though... :-)

Lore, your tzatziki looks great!

Lydia, we were thinking that smaller-sized versions of these would make great cocktail party food!

Susan from Food Blogga, I've never made them before, but I did see some recipes that used puff pastry. I say why not? Or use this filling as an alternative to the one I put on the lamajouns...

Amy, they're pretty irresistable!

izzy's mama, they're surprisingly easy!

Chris, thanks!

Cakespy, I'm always a little embarrassed when Jack and I polish of a meal meant to serve to serve four... but what can I say? :-)

Ronell, I've missed YOU! Welcome back and get busy! :-)

[NIna]

Looks yummee with drinks...Well worth the effort.

[dhanggit]

oh my god!! i know this is so asian of me.. i would love love to eat these with white steam rice..hehehehehe!! and bravo for your home-made harissa!! gives that extra touch :-)

[Bellini Valli]

I would have been greedy as well enjoying every last mouthful of these lamb savouries:D

[Zenchef]

Oh Gosh! This looks good. My kind of food! Love it. Love it. Love it.
Arrgghhhhh...now i'm starving!!!

[Preeti]

This looks good and easy to make. I was googling for a fillo filling recipe while the fillo sheet was thawing. I am going to make the same with ground chicken right now. Thanks.