Moroccan-Style Beef Briouat

Ingredients

Here are the following ingredients:

• 2 tbsp (30 mL) canola oil
• 3 lb (1.5 kg) Ground Beef (Medium)
• 4 oz (125 g) finely chopped onion, about 1 cup (250 mL)
• ¼ cup (60 mL) minced garlic
• 2 tbsp (30 mL) ground cumin
• 2 tbsp (30 mL) sweet paprika
• 1 tbsp (15 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• 1 tsp (5 mL) ground cinnamon
• 4 oz (125 g) finely chopped dried apricots or prunes, about ¾ cup (175 mL)
• 1½ oz (45 g) toasted pine nuts, about ¼ cup (60 mL)
• 1 tbsp (15 mL) finely grated lemon zest
• 2 tbsp (30 mL) lemon juice
• ¼ cup (60 mL) finely chopped fresh parsley
• 32 sheets phyllo pastry sheets, about 1¼ lb (625 g)
• 8 oz (250 g) butter, melted

Creamy Harissa Dipping Sauce

• 3 cups (750 mL) mayonnaise
• 1 cup (250 mL) plain Balkan yogurt, 2%
• ⅔ cup (150 mL) harissa paste
• 2 tbsp (30 mL) finely grated lemon zest
• ¼ cup (60 mL) lemon juice
• 1 cup (250 mL) finely chopped fresh parsley

Preparation

1. Heat oil in large skillet set over medium-high heat. Cook ground beef until browned. Drain off fat.
2. Add onion, garlic, cumin, paprika, salt, pepper and cinnamon. Stir in ¼ cup (60 mL) water. Cook until onion is tender and water has evaporated.
3. Stir in apricots, pine nuts, lemon zest and lemon juice. Cook for 2 to 3 minutes or until well combined. Stir in parsley. Cool, cover and refrigerate until well chilled before using.
4. Assembly: Unroll phyllo pastry and cover with a lightly damp kitchen towel. Lay one phyllo sheet on a clean work surface. Brush sheet lightly with melted butter; top with a second sheet and repeat. Slice phyllo into 5 long, equal strips, about 12 x 3 inch (30 x 8 cm). Spoon 4 tsp (20 mL) chilled beef filling on bottom edge of each phyllo strip.
5. Working quickly, fold one corner over filling to make a triangle fold (flag fold). Continue to make triangle folds to enclose filling. Repeat to make 80 pieces.
6. Arrange assembled briouat, seam-side-down, in single layer on parchment paper-lined sheet pans. Cover with damp towel to prevent from drying out. Cover and refrigerate for up to 1 day or freeze for up to 1 month.
7. Creamy Harissa Dipping Sauce: Whisk mayonnaise with yogurt, harissa paste, lemon zest and lemon juice. Stir in parsley. Cover and refrigerate.

Service

1. Deep-fry 5 briouat, at 375°F (190°C), for 4 to 5 minutes or until golden brown and crispy. Drain on paper towel-lined pan.
2. Plate briouat with ¼ cup (60 mL) Creamy Harissa Dipping Sauce.

Beef Cuts