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Briwat Bil Kefta + Other Moroccan-Inspired Bites #EattheWorld


Welcome to the October 2022 event of  our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge

This month, we are sharing recipes from Morocco, here's the #EattheWorld line-up...
Other Moroccan-Inspired Bites

While I was initially drawn toward making a tagine, I realized that I have a parade of tagine recipes already posted, including: Chicken Tagine with Preserved Lemons, Chicken Tagine with Merguez, Apricots, and Blood Oranges + 2017 Dineen Vineyards Viognier, Lamb Shanks Tagine with Root Vegetables, and more.

B'Stilla, Moroccan Seafood Pie, is a favorite within my inner circle. Here's another version of the B'Stilla

Then there is Moroccan cookie that my cousin Tiff learned in Morocco. It's one of my favorite thumbprint cookies!

Briwat Bil Kefta

Then I came across a savory Moroccan baked, stuffed pastry: Briwat Bil Kefta. It's similar to Börek that appears all over Eastern Europe and Western Asia. Some versions are just cheese, some are just meat. I used both.

Please note that this isn't a traditional Briwat Bil Kefta. I've added some California flair in the shape of fresh fennel, other fresh herbs, and fennel pollen. I also folded in some barberries to the filling because I love their tangy bite. You can substitute dried cranberries if you can't find barberries.

Ingredients serves 4
  • 1 pound ground sheep or lamb
  • 1 organic white onion, peeled and thinly sliced (approximately 2 cups)
  • 1 fennel bulb, trimmed and thinly sliced (approximately 2 cups)
  • 1 Tablespoon oil
  • 1 teaspoon ground cumin
  • 1/4 cup fresh parsley, chopped
  • 2 teaspoon fresh oregano leaves
  • 1/2 cup crumbled feta cheese
  • 1/4 cup dried barberries (substitute dried cranberries if you can't find barberries)
  • salt and pepper to taste
  • 12 pieces phyllo dough cut in half lengthwise to make 24 sheets approximately 8" x 12"
  • melted butter for rolling

Preheat the oven to 350 degrees Fahrenheit. 

In a large skillet, heat the oil and add in the onion and fennel. Cook until the onion is softened and beginning to turn translucent. Crumble in the ground meat, season with cumin, and cook until browned through. Fold in the herbs, then, turn the meat mixture into a colander and drain out the fat; you want the meat as dry as possible for the Briwat Bil Kefta or the dough will get soggy.

Stir in the feta cheese and barberries. Season to taste with salt and pepper, as needed.

While you're working with the phyllo, keep them covered with a damp kitchen towel as they dry out very quickly.

Place three sheets of phyllo on a flat surface. Spoon about 1/2 cup of the lamb mixture on the short side of the rectangle in a strip that's about 2" wide. Brush the edges of the phyllo with melted butter, then fold in the edges and roll as tightly as you can without breaking the dough. Place the Briwat Bil Kefta on a lightly buttered baking sheet.

 Brush lightly with melted butter and repeat until the tray is full or the filling gone.

Once all the rolls are ready, place the tray in the preheated oven. Bake for 23 to 25 minutes. The phyllo should be golden brown and crisp.

Serve warm with your favorite dipping sauce. These were a hit. And that's a wrap on my Moroccan offering for October's #EattheWorld. Stay tuned for our November event a month from now. I can't wait!


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