Beef and Pepper Briouats with Lemon-Garlic Dip
Inspired by techniques from Serious Eats.
Crisp fried filo triangles packed with a spiced filling of beef, peppers, onion and parsley, served hot with a cool lemon-garlic mayonnaise dip.
Always check the labels of the products you use.
Method
- 1
Dip. Whisk the mayonnaise, water, lemon juice, garlic and cumin until smooth, then chill. Resting lets the garlic flavour spread through the dip.
- 2
Onion. Heat the olive oil in a large saucepan over medium heat, add the onion, cover and cook for 8-10 minutes, stirring often, until soft. Uncover and cook for 3-5 minutes more, until the liquid has gone; a dry base keeps the pastry crisp.
- 3
Peppers. Add both peppers, the parsley, paprika, cumin, coriander, salt and cayenne and cook for 8-10 minutes, stirring, until the peppers are soft. Cooking the spices in the fat brings out their aroma.
- 4
Beef. Add the beef and cook for 4-5 minutes, breaking it up, until no pink remains, the pan is dry and it reads 71 °C. Spread it out to cool to room temperature and tip away any pooled fat.
- 5
Cut. Stack the filo and cut it into strips about 15 x 28 cm. Keep them covered with a damp towel, as filo dries out and cracks within minutes.
- 6
Fold. Fold one strip in half lengthways to make a 7.5 cm wide strip. Put a heaped tablespoon (about 20 g) of filling near the bottom, fold a corner over it to make a triangle and keep folding the triangle up the strip. Trim any extra pastry, set it seam-side down and repeat to make 16.
- 7
Fry. Heat 1.5 cm oil in a deep frying pan to 180 °C. Fry in batches, seam-side down first, for 2-3 minutes in total, turning once, until golden and crisp on both sides. Drain on paper towels and serve hot with the dip.
Storage
Best fried and eaten fresh. Cooked briouats keep in the fridge for 2 days; reheat at 200 °C for 6-8 minutes until piping hot (74 °C). The dip keeps for 2 days in the fridge. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 2.8 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 74 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large saucepan with lid
- wooden spoon
- instant-read thermometer
- sharp knife or pizza wheel
- damp tea towel
- deep frying pan or wide pan
- slotted spoon
- paper towels
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 237 kcal |
| Protein | 6.7 g |
| Carbohydrate | 19.4 g |
| of which sugars | 2.1 g |
| of which free sugars | 0 g |
| Fat | 14.8 g |
| of which saturates | 2.9 g |
| Fibre | 1.7 g |
| Salt | 0.66 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
