Mauritian Briouats

Introduction

Briouats are a delightful pastry that originates from North Africa, particularly Morocco, and have made their way to the island nation of Mauritius through cultural exchanges and historical trade routes. These savory or sweet pastries are typically filled with a variety of ingredients such as meats, cheese, or sweet almond paste. In Mauritius, briouats have become an integral part of the island’s rich culinary tapestry, often served during festive occasions and family gatherings.

The word "briouat" is derived from the Arabic word that means little filled pastry. These triangular or cylindrical pastries are known for their flaky and crispy texture, achieved by using thin pastry such as phyllo dough, which is then deep-fried or baked.

Ingredients

• Phyllo dough (10 sheets)
• Ground beef (500g)
• Onion (1, finely chopped)
• Garlic (2 cloves, minced)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Paprika (1 teaspoon)
• Chopped parsley (2 tablespoons)
• Olive oil (2 tablespoons)
• Egg (1, beaten)
• Salt (to taste)
• Pepper (to taste)
• Vegetable oil (for frying)

Preparation

Filling Preparation

To begin preparing the ground beef filling, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and sauté until translucent. Stir in the garlic and cook for an additional minute until it becomes fragrant.

Add the ground beef to the skillet and cook until browned, breaking up any lumps with a spatula. Season the mixture with cumin powder, coriander powder, paprika, salt, and pepper. Stir in the chopped parsley and set aside to cool.

Preparing the Pastry

While the filling is cooling, take the phyllo dough and place it on a clean surface. Cover with a damp cloth to prevent it from drying out. Take one sheet at a time and brush it lightly with the beaten egg. Fold the sheet in half lengthwise and brush it again with the egg.

Assembling the Briouats

Place a tablespoon of the prepared filling near one end of the phyllo dough. Fold the corner over the filling to form a triangle shape. Continue folding the pastry sheet in triangles, similar to folding a flag, until you reach the end. Make sure the edges are neatly tucked in.

Repeat this process with the remaining phyllo sheets and filling. Brush the outside of each assembled briouat with more of the beaten egg to help seal the pastry.

Cooking the Briouats

Heat enough vegetable oil in a deep pan to cover the briouats for frying. Test the oil temperature by dropping a small piece of pastry into the oil. If it sizzles and turns golden brown, the oil is ready.

Carefully place a few briouats into the hot oil without crowding the pan. Fry them until golden brown and crispy, turning once to ensure both sides are cooked evenly. Remove them using a slotted spoon and place them on paper towels to drain any excess oil.

Serving Suggestions

Mauritian briouats are best enjoyed fresh and hot. Serve them as appetizers or as part of a larger meal with a dipping sauce such as a spicy harissa or a cooling yogurt-mint sauce. They make an excellent addition to a buffet, party platter, or a traditional Mauritian feast.

Conclusion

Briouats from Mauritius offer a delicious blend of spices and textures, reflecting the island's diverse cultural heritage. Whether you're making them for a special occasion or as a treat for yourself, these pastries are sure to impress and satisfy your taste buds. With each bite, you take a savory journey through time, connecting with the vibrant flavors that define Mauritian cuisine.