Nabila's Briouat with turkey

Tuesday, February 24 2015

Savory Briouat with turkey

Nabilia and I made this dish several times together, and it's scrumptious. It's a labor because of all the folding of the triangles filled with the vermicelli and the other ingredients, but with two people, the time goes by more quickly. Since briouat is a snack, we freeze the unfried briouat, and it keeps for a long time. Just take it out and fry up a few when it's time to entertain (not much oil, just a little goes a long way)...I enjoy serving these to the students who come to the weekly lunches at the American Language Center when I'm the host, and when I have the time to prepare it.

Nabila preparing a few briouat for snacks

The finished product before frying

Ingredients:

¾ kg turkey / chicken, cubed

1 red onion, chopped

2-3 tbsp olive oil

1/2 tsp pepper

1/2 tsp salt

1/4 kg bag clear vermicilli

5-7 carrots
1 tbsp olive oil

½ tsp salt

¼ tsp pepper

2 Dh coriander and parsely, chopped

1 Tbsp harissa, about 2 tbsp, taste because it is hot

2 Dh sliced green olives, about 1.5 cups

1 ½ tsp cumin

1 ½ tsp paprika

1 lg cube grated chicken boullion

1 kg waraqa (filo dough) about 20 dirham

Brown turkey in oil, chopped onion, pepper and salt.

Pour boiling water over vermicilli to cook. Prepare by chopping strands into about 3 inch sections.

Grate carrots then place in a pan along with oil, salt and pepper. Cook briefly then place in a large bowl with remaining ingredients. Mix well.

Mix in the parsley, harissa, green olives, cumin, paprika, the grated boullion and finally vermicilli then turkey.

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