AI-generated image
Potato briouats (briwat batata)
بريوات البطاطا (briwat batata): crisp warqa triangles of cumin-spiced potato, herbs and a little cheese
MoroccanDuring Ramadan, the iftar tables of Casablanca and Marrakech are crowded with little fried pastries, and potato briouats are the budget-friendly favourite. A mash of potato, parsley, coriander, cumin and a little grated cheese is folded into warqa or filo triangles and fried until crackling. Serve them hot with harira or mint tea. The common mistake is a wet, warm filling, which makes the pastry soggy and tear; let the mash cool completely. Chef's tip: seal each triangle with a dab of egg yolk or flour paste; they won't open in the oil. Check cheese labels: some is made with animal rennet. Contains wheat, egg and milk.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the filling
- 1 ⅓ lb floury potatoespeeled and quartered
- 1 tbsp olive oil
- 1 onionfinely chopped
- ½ oz flat-leaf parsleyfinely chopped
- ½ oz fresh corianderfinely chopped
- 1 tsp ground cumin
- ½ tsp sweet paprika
- 2 ⅛ oz grated Edam or mozzarellacheck the label for vegetarian rennet
- ¾ tsp salt
- ¼ tsp black pepper
For the pastry
- 1 egg yolkfor sealing
- 1 ¼ cups sunflower oilfor frying
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Boil 1 ⅓ lb floury potatoes in salted water until very tender. Drain, steam-dry for 2 minutes and mash.
15 minStep 2: Fry 1 onion in 1 tbsp olive oil until soft and golden, then mix it into the potato with ½ oz flat-leaf parsley, ½ oz fresh coriander, 1 tsp ground cumin, ½ tsp sweet paprika, 2 ⅛ oz grated Edam or mozzarella, ¾ tsp salt and ¼ tsp black pepper. Cool completely.
5 minStep 3: Cut 12 warqa or filo pastry sheets into strips about 8 cm wide. Put a tablespoon of filling at one end, fold the corner over to make a triangle and keep folding along the strip. Seal the end with a dab of 1 egg yolk.
15 minStep 4: Heat 1 ¼ cups sunflower oil in a deep frying pan to 350°F and fry the briouats in batches, turning once, until deep golden and blistered.
12 minStep 5: Drain on kitchen paper and serve hot.
1 min
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 7 g
- Carbs
- 30 g
- Fat
- 15 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does potato briouats (briwat batata) take?
- About 55 minutes in total: 35 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of floury potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
BabboucheSpiced snail broth
After dark in Marrakech's great square, the babbouche stalls are recognisable by their steaming cauldrons and the toothpicks laid out by every bowl. Small land snails simmer in a dark broth of liquorice root, aniseed, thyme, caraway, bitter orange peel, chilli and a bundle of herbs that sellers say has fifteen ingredients, believed to soothe the stomach and warm you on a cold night. You pick the snails out with a toothpick, then drink the peppery, herbal, faintly sweet broth. At home, buy live snails sold for cooking, already purged by a reputable seller, discard any with broken shells or that do not move or retract when touched, and cook them through for at least 45 minutes. Chef's tip: keep the spices in a muslin bag; the broth stays clear and you avoid crunching on seeds.
Perfect for:Ramadan