Savory briouats with two fillings (meat-vegetables & chicken-potatoes)

Ingredients

• 150 g Carrots (julienned)
• 100 g Zucchini (julienned)
• 4 Onions (finely chopped)
• 300 g Ground meat (beef or lamb)
• 150 g Pitted olives (sliced)
• 30 g Fresh parsley (chopped)
• 30 g Fresh cilantro (chopped)
• 0.5 c. à café Ground ginger
• 0.5 c. à café Ground turmeric
• 0.5 c. à café Sweet paprika
• 15 ml Olive oil (for the first filling)
• 60 g Grated cheese (such as Gruyère or Emmental) (for the meat filling)
• 300 g Potatoes (boiled then mashed)
• 400 g Chicken breast (diced)
• 80 ml Liquid fresh cream (or mix 5 cl liquid + 2 tbsp thick)
• 30 g Triangle cheese (such as halloumi or feta) (cut into small dice)
• 15 ml Sunflower oil (for the second filling and brushing)
• 0.5 c. à café Curry powder
• 20 Brick pastry sheets (or filo pastry as an alternative)
• 1 c. à soupe Flour (mixed with a little water to seal the edges)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the vegetables

   Grate the carrots and zucchini into julienne strips, finely chop the onions.

   Time: PT5M

2. Sweat the onions (meat filling)

   In a pan, heat 1 tbsp olive oil over medium‑high heat and add the chopped onions. Sauté until they become translucent.

   Time: PT3M

3. Cook the ground meat

   Add the ground meat to the pan, break it up and cook until well browned.

   Time: PT5M

4. Season the meat filling

   Stir in the ginger, turmeric, paprika, salt and pepper. Mix well.

   Time: PT1M

5. Add the grated vegetables

   Pour the grated carrots and zucchini into the pan. Sauté a few minutes until the vegetables' water has evaporated.

   Time: PT5M

6. Finish the meat filling

   Add the parsley, cilantro and sliced olives. Cook 2 minutes, remove from heat and let cool.

   Time: PT5M

7. Cook the potatoes (chicken filling)

   Boil the potatoes in salted water until tender (about 8 minutes).

   Time: PT8M

8. Mash the potatoes

   Drain the potatoes, let them cool slightly then mash with a fork.

   Time: PT3M

9. Sauté onions and chicken

   In another pan, heat 1 tbsp sunflower oil, add the chopped onions then the chicken dice. Cook until the chicken is browned.

   Time: PT5M

10. Season the chicken filling

    Sprinkle with curry, salt, pepper, add the chopped parsley and cilantro. Mix for 2 minutes.

    Time: PT2M

11. Mix potatoes, cream and cheese

    Stir in the mashed potatoes, fresh cream and the diced triangle cheese. Combine well.

    Time: PT4M

12. Let the two fillings cool

    Transfer each filling to a separate bowl, cover and let cool at room temperature.

    Time: PT4M

13. Shape the briouats

    On a brick sheet, lightly brush with oil. Place a teaspoon of filling in the centre, fold into a triangle (or samosa shape) and seal the edges with a flour‑water mixture.

    Time: PT5M

14. Arrange on the tray and brush

    Place the briouats on a baking sheet lined with parchment paper. Brush the tops with a drizzle of oil.

    Time: PT5M

15. Bake

    Bake in a pre‑heated oven at 180°C for 20‑30 minutes, until the briouats are nicely golden.

    Time: PT30M

    Temperature: 180°C

16. Rest before serving

    Remove from oven, let warm for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

340

Protein

12 g

Carbohydrates

30 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Carrots: Grated squash
• Instead of Zucchini: Grated eggplant
• Instead of Onions: Shallots
• Instead of Ground meat (beef or lamb): Ground turkey
• Instead of Pitted olives: Capers, Tapenade
• Instead of Fresh parsley: Chives
• Instead of Fresh cilantro: Flat‑leaf parsley
• Instead of Ground ginger: Fresh grated ginger
• Instead of Ground turmeric: Mild saffron
• Instead of Sweet paprika: Mild chili pepper
• Instead of Olive oil: Sunflower oil
• Instead of Grated cheese (such as Gruyère or Emmental): Crumbled feta cheese
• Instead of Potatoes: Sweet potato
• Instead of Chicken breast: Turkey dice
• Instead of Liquid fresh cream: Thick fresh cream
• Instead of Triangle cheese (such as halloumi or feta): Goat cheese
• Instead of Sunflower oil: Olive oil
• Instead of Curry powder: Ras el hanout
• Instead of Brick pastry sheets: Filo pastry
• Instead of Flour: Cornstarch

Equipment Needed

• Chef's knife
• Cutting board
• Vegetable grater
• Frying pan (or sauté pan)
• Pot for potatoes
• Mixing bowl
• Wooden spoon
• Kitchen brush
• Baking sheet
• Oven
• Spatula (optional)
• Sieve (optional)

Critical Steps — Do Not Skip

• Sweat the onions without burning them
• Cook the meat until all water has evaporated
• Avoid excess moisture in the fillings (pat the grated vegetables)
• Properly seal the edges with the flour/water paste
• Bake at 180°C until golden brown

Chef Tips from the Video

• Add a little grated cheese on top during the last 5 minutes of baking for a gratinated effect.
• For a lighter version, replace half the oil with Greek yogurt in the chicken filling.
• Serve with a lemony yogurt sauce or a mild harissa to enhance the flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Pack individually then place in a freezer bag, up to 1 month.

Room temperature: Consume immediately, otherwise avoid leaving more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare both fillings 24 h ahead and keep them refrigerated.
• Shape the briouats, place on a tray, cover with cling film and freeze before baking.
• Bake the briouats directly from the freezer, increasing the baking time by 5‑10 minutes.