Briouat Bil Kefta Recipes

Steps:

• In a medium mixing bowl, blend the cheese, egg, and cilantro with a fork.
• On a clean, flat work surface, unroll the phyllo sheets. Cut into strips about 3 in/7.5 cm wide and at least 9 in/23 cm long. Arrange a couple of the strips facing away from you; cover the remaining strips with plastic wrap to keep them from drying out. Lightly brush the strips with olive oil.
• Place 1 Tbsp of the cheese filling on the end of each strip closest to you. Fold over to form a triangle, then fold again to form another triangle, and so on to the end. Brush the end of the triangle with egg yolk and fold the loose end over the brushed yolk. Place the triangles on a plate without letting them touch. Repeat with the remaining phyllo strips and cheese filling.
• Have ready 6 dessert plates. Place a generous dollop of honey in the middle of each.
• In a large skillet or sauté pan, heat at least 1/2 in/1.25 cm of oil until the surface shimmers. Reduce the heat to medium. Working in small batches, gently place the phyllo triangles in the oil and fry, turning once, until firm and golden brown, 30 seconds to 1 minute. Transfer with a slotted spoon to paper towels to drain.
• Place 2 or 3 rolls on each plate, drizzle with honey, and sprinkle with sesame seeds. Serve hot.

Steps:

• In a large bowl using your hands or a large spoon, combine the beef, onion and the juices, parsley, cilantro, mint, sweet paprika, cumin, salt, black pepper and cayenne.
• Take about 1/2 teaspoon of the kefta mixture, cook it (in a pan or in the microwave) and taste it to check the seasoning. Add more salt to the kefta mixture if necessary.
• Take about 2 1/2 tablespoons of the kefta mixture (slightly larger than a golf ball) and mold it onto a skewer to form a log. (If using a long skewer, form two logs on each.) Repeat until you've used all the kefta mixture. Place the skewers on a plate, cover with plastic wrap and refrigerate until ready to cook.
• Heat your grill or grill pan to medium-high and cook for 3 to 4 minutes on each side, until cooked through, using a thin spatula to help turn if the kefta sticks. Serve immediately with bread and a side of vegetables or a salad.

Steps:

• Prepare the filling. In a large skillet, sauté the onion in the 4 tablespoons oil until softened. Add the meat, spices, salt, and pepper or ground chili pepper, and cook, crushing the meat with a fork and turning it over, for about 10 minutes, until it changes color. Stir in the parsley and cilantro.
• Lightly beat the eggs in a bowl and pour over the meat. Cook gently, stirring, for a moment or two only, until the eggs set to a creamy consistency. Let the filling cool. Taste and add more spices and pepper if you like.
• To fill and roll the cigars: cut each sheet of fillo into three rectangles and put them together in a pile so that they do not dry out.
• Brush the top one very lightly with melted butter or oil.
• See drawings on page 117. Put a tablespoon of filling along one of the short edges. Roll the fillo over it. Roll up like a cigar, tucking the ends in when you've rolled it halfway so that the filling does not fall out, then continue to roll, letting the ends unfold so that they appear open. Place the rolls side by side on a greased baking sheet, brush with melted butter, and bake in a preheated 300°F oven for 35 minutes, or until golden. Serve very hot.
• You may dust the cigars with confectioners' sugar or cinnamon or with both.
• If you want to fry a few for an instant snack (they are nice fried), do so in about 1/2 inch not-too-hot vegetable oil, turning over once, until browned. Drain on paper towels.