Mutton Kefta Briouat

INGREDIENTS

• 400g Mutton Shoulder
• 8 sheets Brick Pastry
• 1 Onion
• 2 cloves Garlic
• 4 tbsp Parsley
• 4 tbsp Cilantro
• 1 tsp Ground Cumin
• 1 tsp Ground Paprika
• 0.5 tsp Ground Ginger
• 0.25 tsp Ground Black Pepper
• 1 tsp Salt
• 1 Egg
• 4 tbsp Olive Oil

STEPS

1. 1

   Finely mince 400g of mutton shoulder and keep it separate from ready-to-eat foods. Prepare 1 onion (finely chopped), 2 cloves of garlic (minced), 4 tbsp of parsley (finely chopped), and 4 tbsp of cilantro (finely chopped).

2. 2

   Heat 2 tbsp of olive oil in a wide frying pan over medium heat. Add 1 onion and cook for 5 minutes until softened. Add 2 cloves of garlic, 1 tsp of ground cumin, 1 tsp of ground paprika, 0.5 tsp of ground ginger, 0.25 tsp of ground black pepper, and 1 tsp of salt, then stir for 30 seconds.

   ⏱ 6 min

3. 3

   Add 400g of mutton shoulder to the pan and cook over medium-high heat for 10 to 12 minutes, breaking it up until browned throughout with no pink remaining. Stir in 4 tbsp of parsley and 4 tbsp of cilantro, then cook for 1 minute. Transfer the filling to a clean bowl and cool for 15 minutes.

   ⏱ 10 min

4. 4

   Heat the oven to 200°C. Beat 1 egg in a small bowl. Cut each 8 sheets of brick pastry sheet in half lengthways. Place filling along one end of each strip, fold the pastry into triangles, and seal the final edge with beaten egg.

5. 5

   Brush the briouat with 2 tbsp of olive oil and arrange them on a lined baking tray with the sealed edges underneath. Bake at 200°C for 15 to 18 minutes until crisp and golden brown, turning once halfway through if needed.

   ⏱ 15 min

6. 6

   Rest the baked briouat for 5 minutes before serving. Wash hands, utensils, and surfaces that contacted the raw mutton with hot soapy water.

   ⏱ 5 min