Moroccan Lamb Pastries (Briouates)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 18.35 g | (19 %) | ||
| Fat | 29.88 g | (26 %) | ||
| Carbohydrates | 21.82 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.17 g | (4 %) |
| Vitamin A | 102 mg | (12,750 %) | ||
| Vitamin D | 0.88 μg | (4 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 30.34 μg | (10 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.35 μg | (7 %) | ||
| Vitamin B₁₂ | 0.66 μg | (22 %) | ||
| Vitamin C | 3.26 mg | (3 %) | ||
| Potassium | 70.14 mg | (2 %) | ||
| Calcium | 30.89 mg | (3 %) | ||
| Magnesium | 4.95 mg | (2 %) | ||
| Iron | 2.68 mg | (18 %) | ||
| Iodine | 33.54 μg | (17 %) | ||
| Zinc | 0.21 mg | (3 %) | ||
| Saturated fatty acids | 10.81 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 175.79 mg |
Preparation steps
For the filling: Peel and finely chop the onion. Rinse the cilantro, shake dry and finely chop leaves.
Heat the oil in a skillet. Add the onion and cook until translucent. Crumble in the lamb and cook until browned. Add the cilantro, cinnamon and cumin, and season with salt and pepper to taste. Remove from heat and allow to cool slightly. Stir in the eggs.
For assembling: Cut the dough sheets into 7 cm (approximately 2 3/4 inch) wide strips. Place some of the meat on the bottom of each strip leaving a 3 cm (approximately 1 1/4 inch) border at the bottom. Fold the bottom of the pastry over the filling so it looks like a triangle. Continue folding until all the pastry is used up. Do the same with the remaining dough and filling. Brush the edges with egg yolk to seal.
Heat 6 tablespoons of the oil in a skillet. Add the triangles and cook on both sides until golden brown. Remove and drain on paper towels before serving.
