Merguez briouat

Merguez briouat

By
From
A Month in Marrakesh
Serves
6
Photographer
David Loftus

These cigar-shaped pastries are like a Moroccan sausage roll. They are simple to make and a great canapé to serve with drinks. Once cooked, simply cut them in half for a party-sized platter.

Ingredients

Quantity Ingredient
1 tablespoon extra-virgin olive oil, plus extra for frying
6 merguez sausages
3 sheets warkha pastry
or 6 sheets filo pastry
1 tablespoon * harissa [rid:1562], plus extra for drizzling

Method

  1. Heat the olive oil in a frying pan over a medium heat and cook the Merguez sausage, turning occasionally, for about 5 minutes or until cooked. Transfer to a plate lined with kitchen paper.
  2. Take a sheet of warkha pastry and cut in half. Smear a little harissa in the middle and add a Merguez sausage about 1cm in from one of the edges. Roll up tightly like a cigar, then cut off any excess pastry beyond the Merguez sausage filling. Repeat the process with the remaining ingredients to make three briouats.
  3. When hot, carefully drop two or three briouats into the pan and fry for about 3–5 minutes, turning until the pastry is golden brown on all sides. Repeat the process with the remaining briouats.
  4. Serve immediately with an extra drizzle of harissa.

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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