Lamb & artichoke briouat

Lamb & artichoke briouat

By
From
A Month in Marrakesh
Serves
6
Photographer
David Loftus

If fresh artichokes are unavailable, simply use good quality ones from a tin or a jar, and drain them before combining with the other ingredients.

Ingredients

Quantity Ingredient
220g cooked lamb, shredded
2 cooked fresh/tinned artichoke hearts, roughly chopped
1 small Preserved lemons, roughly chopped
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil, plus extra for frying
sea salt
freshly ground black pepper
3 sheets warkha pastry
or 6 sheets filo pastry

To serve

Quantity Ingredient
half a preserved lemon, or fresh lemon

Method

  1. To make the filling, combine the lamb, artichokes, preserved lemon, cumin and olive oil in a bowl. Season generously with salt and pepper and mix well.
  2. To make the briouats, take a sheet of warkha pastry and cut in half. Place one-sixth of the lamb filling about 1cm in along one of the edges. Roll up tightly like a cigar, then cut off any excess pastry beyond the lamb filling. Repeat process with the remaining ingredients to make three briouats.
  3. Fill a large frying pan with enough olive oil to come one-third of the way up the sides, then heat the oil over a medium heat. When hot, carefully drop two or three briouats into the pan and fry for 3–5 minutes, turning until the pastry is golden brown on all sides. Repeat the process with remaining the briouats. Cut them in half and serve immediately with a squeeze of preserved or fresh lemon juice.

Note

  • If using filo pastry, which tends to be a rectangular shape when unfolded, cut the sheets in half to form two large rectangles. For each briouat, use two sheets of filo. Brush each sheet of pastry with melted butter or olive oil.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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