Moroccan Day


One thing that I increasingly treasure in Luanda is the weekly lunch Tour Around The World. It forces me to be acquainted with food and new recipes. So when MW returned from Morocco, it is obvious we’re going to get properly fed with Moroccan cuisine. Beef tagine with prune, Harira, Zalouk complete with Moroccan Mint Tea. So in-line with the theme, I made Kofta Briouat after searching high and low for a moroccan side dish.


Verdict? H called in the middle of our brouhaha just to say how awesome my samosa was. Tsk. It’s not samosa, darlingggggg. I told you I’m cooking Moroccan. But you see, he’s not too far off. Kofta basically means (red) meat, typically lamb or beef. While briouat is the morrocan word for samosa. I used spring roll wrappers, instead of phylo pastry or warqa.

MOROCCAN CHICKEN KOFTA BRIOUAT
(adapted from About.com : Moroccan Food)
makes approx. 34 briouats

400 gr chicken meat – I used a mixture of thigh and breast meat
1 small onion
1 tsp cumin seeds, pounded
1 tsp paprika
1.5 tsp salt
1 tsp pepper – I used white pepper
1 tsp cinnamon
4 tbsp ghee or butter
handful of parsley, chopped
2 large eggs, beaten
Spring roll wrappers – see note below

  • In a food processor, roughly minced the chicken meat and the onion.
  • In a large mixing bowl, add cumin seeds, paprika, salt, pepper and cinnamon. Mix well.
  • Add in the chicken and onion mixture into the mixing bowl. Toss well.
  • In a non-stick pan, heat up the ghee (or butter) and dump the chicken mixture. Using the back of your spatula, flatten it and then break it into small pieces. Make sure the meat is browned and cooked through.
  • In a small bowl, whisk the eggs and add with chopped parsley. Pour into the pan, and stir. Cook until all liquid has been absorbed/ dried out. Set aside and cool down.
  • Once the meat is cool enough to handle, cut the spring roll wrappers. Start by using 3 wrappers and cut into 9 long strands. Fold into triangle before you cut another 3 wrappers.
  • Once you have folded them all, heat up some oil in a wok over medium heat.
  • Deep fry till light golden. Strain and serve immediately.

Note:
~ I opted for spring roll wrapper because they are sturdier than phylo pastry – it’s better when folding, as they don’t turn limp. Once fried, they hold their shapes far longer than fried phyllo. And this probably is just my imagination, but I think spring roll wrappers absorb less oil than phyllo. Basically, spring roll wrapper wins hands down on all features.
~ Spring roll wrapper dries very quickly. If you’re folding triangle for the first time, prepare just 1 wrapper and cut into 3 pieces. And practice on them. See this page for step by step instructions.
~ If you shred the wrappers far too early in the process, they turn stiff and unbendable. When you try to fold them, they will break. Tsk, not good.
~ When fried, spring roll wrapper will turn golden. So no need for egg wash.
~ One additional benefit of spring roll wrapper: you don’t have to tuck the last end in. Using your finger pad, just spread some water to make it wet. Press and hold for a second. It will stick.
~ Lastly, don’t be shy with the spices. They aren’t spicy. Moroccan dish isn’t known to be spicy.

Don’t ask me where I got my spring roll wrappers. They came with me all the way from Johannesburg!

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