Moroccan Kefta Briouats with Tzatziki Sauce

Moroccan Kefta Briouats with Tzatziki Sauce

Moroccan Kefta Briouats with Tzatziki Sauce


Today I am sharing another wrapped finger food recipe. I must admit that I am a sucker for this kind of food, does it show? I like everything wrapped, either fried, steamed or boiled. From Sosis Solo to Perogies, from siomay to momos, and yes, I have those frozen in my freezer and I am planning for making some more for Ramadhan. 

Last weekend we had a Moroccan themed supper and I was responsible to bring some kind of Moroccan appetizer, so I made meat briouats, a Moroccan puff pastry with meat filling. The real Morrocan briouats are wrapped in warqa, a typical Moroccan paper-thin pastry sheet but I substituted this with phyllo sheets instead. Some said you can even use spring roll skin, but since I am baking this briouats instead of frying it, phyllo sheets work much better. 

For getting the authentic Moroccan taste, I used Ras El Hanout. Ras El Hanout is the Garam Masala of African cuisine. Its the typical spice mix used in their cuisine, consist of minimum 12 (and up to 100) different spices. I am sure if you Google the ingredients, you can make your own mix. However, I got mine pre-mixed from 35 different spices. 

From the look of it, you might think its a heavy and too-much-spiced food for an appetizer, but actually its pretty light since its wrapped in phyllo sheet, its kinda melt in your mouth. To balance out the taste, I make Tzatziki sauce to go with it. Yes, I know Tzatziki is not from Morocco but it just my preference to have a dipping sauce for my wrapped food and since I couldn't find any Moroccan sauce to go with briouats, Tzatziki it is then, and it turned out awesome. Thanks to these two, I was showered with compliments for my appetizer. :)


500 gr of veal minced meat (you can use lamb or chicken too)
1 onion, finely chopped
1/2 red onion, finely chopped
1/2 cup of chopped parsley
1 heap tbps of Ras El Hanout (adjust to your taste)
1/2 tsp corriander powder
1/2 tsp cumin powder
salt and pepper
Olive oil 
phyllo sheet 
Melted butter

Cooking Step:
  1. On medium heat, sautee chopped onions and Ras El Hanout until the onion turns translucent, 
  2. Add minced meat and cook until the meat changes color, for about 10 minutes,
  3. Add parsley and the rest of the ingredients, mix well and continue cooking until the liquid from the meats evaporates a bit, but not too dry, set aside 
  4. Now lets prepare for rolling the briouats, first make sure your phyllo sheet is room temperature,
  5. If your phyllo sheets are square, cut the each sheet in two and you will end up with two rectangular sheets out of one square sheet, 
  6. Put one sheet on top of the other, brush the bottom layer with melted butter,
  7. Put a heap tablespoon of the meat, and gently roll it as you roll a spring roll, brush the edges with melted butter before you tuck in each end, 
  8. Once your roll is done, brush the surface with melted butter, 
  9. Repeat with the remaining meat and phyllo sheets,
  10. Preheat oven to 200 C, 
  11. Line your baking tray with a parchment paper and place the briouats on it, bake for 5 to 6 minutes, or until golden brown and crisp, turn the briouats and continue baking for another 5 to 6 minutes. 

Now, lets make the fresh and simple Tzaziki sauce!

Tzatziki sauce

2 cups of plain yogurt
1/4 cup of finely chopped mint leaves
1 or two cups seeded and grated cucumber
1/2 lemon, juiced
1 tsp cumin powder
salt and pepper to your taste
a pinch of cayenne pepper powder (optional)
garlic paste is also common to be used in Tzatziki sauce, but I am not using it today, I find it too strong to go with the briouats.

Simply mix all ingredients in a bowl (refrigerate for an hour for best flavor).

Happy cooking!!

PS: The phyllo sheets get dry very fast, keep it under a damp kitchen towel to keep it moist and pliable.
Taste while you are cooking and adjust the spice to your liking, my measurement is merely a basic guide.


  1. looks tempting

    wish someone make this for me haha

  2. It is actually pretty easy to make, go and have a try :)
    If you can't find the pre-mix Ras El Hanout spice, take a look on this site, it has the DIY version of it and I am sure you have the ingredients in your kitchen already:


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