Briouats

Crispy triangular filo pastry parcels filled with spiced minced meat or almonds and honey.

Ingredients

• 600g white fish fillets
• 2 cups flatbread
• 2 tbsp finely chopped red onion
• 1 tsp ground cumin
• 3 tbsp butter
• 200g ripe tomatoes
• a handful of fresh mint, chopped
• honey, for serving

Instructions

1. 1

   Prepare the flatbread base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the merguez sausage, red bell peppers, sliced shallots, and saffron threads, mixing well so everything is evenly seasoned.

3. 3

   Heat butter in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the flatbread until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the merguez sausage mixture until cooked through and lightly charred at the edges, about 25 mins.

6. 6

   Assemble by layering the flatbread with the filling, a spoonful of pitted dates, and a scattering of cilantro.

7. 7

   Add a final touch of honey for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra pitted dates on the side for dipping or drizzling.

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