Wednesday, May 7, 2014

Versions of this dish are made throughout North Africa. A briouate is a small parcel made from a thin pastry similar to filo or spring roll pastry. Various, delicious sweet and savoury fillings are used. Briouates are usually served as finger food or appetisers. As the name suggests, this recipe calls for ginger and cashew nuts. For an alternative filling, see our Prawn Briouate Recipe.

Recipe by: GOLD Restaurant
Serves: 24 (appetiser)
Difficulty: Easy
Preparation: 15 minutes
Cooking: ½ hour
Ingredients

T = tablespoon
t = teaspoon

2 T (30 ml) olive oil
½ cup (115 g) butter
8 spring onions (scallions), trimmed and chopped
2 garlic cloves, chopped
25 g fresh root ginger, peeled and chopped
1 1/3 cups (225 g) cashew nuts, roughly chopped
1-2 t (5-10 ml) ground cinnamon, plus extra to garnish
1 t (5 ml) paprika
½ t (2.5 ml) ground coriander
6 eggs, beaten
Bunch of fresh flat leaf parsley, finely chopped
Large bunch of fresh coriander (cilantro), finely chopped
8 sheets of ouarka or filo pastry
Salt and ground black pepper

Method

Heat the oven to 200°C.

To make the filling:

On a low setting heat the olive oil and a little of the butter in a pan. Stir in the spring onions, garlic and ginger.
Add the cashew nuts and simmer gently for a few minutes.
Stir in the cinnamon, paprika and ground coriander.
Season well with salt and ground black pepper.
Add the beaten eggs.
Stir continuously and allow to cook until the eggs begin to scramble but are still moist.
Remove the pan from the heat and add the chopped parsley and fresh coriander.
Allow to cool.

To make the pastry parcels:

Melt the remaining butter.
Cut one sheet of filo pastry at a time into 10 cm strips, then in a 10 cm diagonal to form a square.
Cover the remaining pastry with cling wrap until ready to use to prevent it from drying out.
Brush the pastry squares with the melted butter.
Place a heaped teaspoon of filling in the centre of each pastry square.
Bring the corners of the square together and pinch 2 cm form the top to form a parcel.
Continue to make parcels until the pastry filling is finished.

Place the parcels on a lightly greased baking tray and cook in the oven for 20-30 minutes until golden brown.
Dust the top with the extra ground cinammon (optional) and serve hot.

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