Bariwat
(Moroccan Meat Parcels) Recipe

Origin: Morocco      Period: Traditional

Ingredients:

2 onions, finely diced
4 tbsp butter
450g finely-minced beef or lamb
1 tsp paprika
generous pinch of cinnamon
80g coriander (cilantro) leaves, finely chopped
75g flat-leaf parsley leaves, finely chopped
5 eggs
1 package filo pastry (about 450g)
salt and black pepper, to taste
500ml cooking oil
icing sugar mixed with ground cinnamon, to dust

Bariwat
(Moroccan Meat Parcels) Preparation:

Method:

Melt the butter in a pan and use to fry the onion until softened and golden brown (about 12 minutes). Season well with salt and black pepper then set aside.

Meanwhile, combine the meat, paprika, cinnamon and 1/2 tbsp each of the coriander and parsley leaves in a bowl. Season well and mix to combine. Bring the pan with the onions back to the heat then add the meat mixture and fry until the meat is well browned (about 10 minutes). Add the remaining coriander and parsley then fry for 5 more minutes.

Beat 4 of the eggs together in a bowl then add to the pan with the meat. Stir thoroughly to combine then fry for 3 more minutes, stirring constantly, until the eggs are done.

Transfer the filo pastry to a cold cutting board and cut into 7.5cm strips. Take the meat mixture off the heat and place 1 tsp on the base of each phyllo pastry strip. Tuck in the sides of the strips over the meat then roll the strips up so the meat is encased inside.

Beat the remaining egg in a bowl and use this to seal the free ends of the rolls. Add the oil to a wok or large pan and when hot use to deep fry the completed bariwats until they are golden brown.

Drain on kitchen paper, dust with the icing sugar and ground cinnamon mix and serve hot with a chilli-based dipping sauce.

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