20
RECIPES
BRIOUATS (Moroccean puff pastry
parcels filled with
minced beef)
4 Portions – Preparation: 40 min.
Cooking: 35 min.
Ingredients:
250 g puff pastry
350 g beef steak (rump)
1 onion
2 eggs, beaten
paprika, cinnamon & ginger powder
fresh herbs - parsley, coriander and chervil
sugar
60 g butter
olive oil
1) Fit the A4b fine minicing disc onto the
mincer. Cut the onion into 8, then put it
through the mincer. Heat 4 tablespoons of
olive oil in a deep sided frying pan and then
add the onion. Sweat it over a gentle heat
without letting it brown. Set to the side.
2) Mince the beef. Brown it over a gentle heat
with the onion for 10 minutes. Put to the side.
3) Put the herbs through the mincer. Then add
them to the frying pan with salt and pepper,
half a teaspoon of paprika, a pinch of ginger
and a small spoonful of cinnamon.
4) Then incorporate the herbs and beaten
eggs with the meat and mix together. Do not
cook any more.
5)Roll out the puff pastry quite thinly. Cut it
into 10-cm squares. Butter the edges.
6) Garnish each square with a small spoonful
of stuffing. Then roll them up, sealing the ends.
7) Fry the briouats in hot vegetable oil. Once
they have been fried, leave them to sit for a
few moments on kitchen roll.
Sprinkle them with cinnamon. Serve very hot.
Variation: Fit the A4b fine mincing disc onto
the mincer. Cut the onion into 8. Mince a little
meat and put the onion through the mincer.
Next introduce a little more meat, then the
herbs, and finally the rest of the meat.
Beat the eggs, incorporate them into the
stuffing with salt and pepper, half a teaspoon
of paprika, a pinch of ginger and a small
spoonful of cinnamon. Mix everything
together. Follow steps 5 to 7.
LAHMA BI AJEEN
(Stuffed Meat Focaccia)
4 Portions – Preparation: 20 min. + 1 hr
Cooking: 45 min.
Ingredients:
300 g pizza dough mix
300 g beef or lamb
4 ripe tomatoes, peeled and chopped
1 onion
1 dry red chilli, finely chopped
fresh tarragon, mint and thyme
juice of 1 lemon
sugar
milk
olive oil
1) Make pizza dough according to packet
instructions but add a teaspoonful of oil and
half a glass of milk. Mix to form a ball. Cover
and leave to rise for 1 hour.
2) Fit the A4b fine mincing disc onto the
mincer. Cut the onion into 8. Mince a little
meat and then put the onion through the
mincer. Next introduce a little more meat,
then the herbs, and finally the rest of the
meat.
3) Gently heat 3 tablespoons of olive oil in a
frying pan and then add the mixture.
Incorporate the chopped tomatoes, salt and
pepper, and a teaspoon of sugar. Leave to
cook for 10 minutes.
4) Mixing everything together, then add a
small glass of water plus the lemon juice to the
mixture.
5) Add the chilli. Cover and cook over a
gentle heat for 20 minutes. Remove the lid
and leave to reduce for a moment. Stop the
cooking and leave it to cool.
6) Preheat the oven to 220°C, th.6/7),
(UK gas mark 7).
7) Form 4 circles from the dough. Fill with
stuffing and fold over the focaccia.
8) Cook for 10 minutes in the oven. Serve
immediately.
Variation: use a tomato coulis instead of fresh
tomatoes
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