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Briouats with the kefta or laminated with the chopped meat |
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They are served hot laid out crowns some around a cinnamon and sugar saucer freezes, on the dish of service. _fichiers/bar60.gif)
Ingredients for 8 people 500 G of chopped ox
100 G of grease of kidney of sheep
3 spoonful with salt coffee
1 spoonful with coffee of cumin
2 spoonful with sweet pepper coffee
1 chopped parsley glass
1 glass of coriandre chopped
1 fine chopped onion
100 G of butter
4 beaten eggs
2 spoonful with cinnamon coffee
1 kg of sheets with pelletized
oil for the crackling
sweeten ice and grooves in saucers |
Preparation - To mix the meat and grease chopped with parsley, the coriandre, sweet pepper, cumin, onion and salt.
- To cook this mixture in butter by crushing it with the spoon to separate the grains, and to leave mijoter until evaporation of the liquid.
- To add cinnamon and, while mixing on soft fire, to incorporate eggs gradually (to reserve a little egg to stick the briouats). To mix then to withdraw fire.
Folding of the briouats - To cut the sheets to pelletized into two. To take 1/2 sheet in the direction length, to fold back the sides towards the center to obtain a rectangular band;
- to place 1 C at S of the mixture at the one of the ends, then to fold up or roll to form a triangle, a rectangle or a cylinder while taking care of well locking up the joke. To stick the end to egg.
- At the time of being useful, to fry them while plunging them in very hot oil, to withdraw them with the skimmer when they are well gilded, to drain them and place on absorbing paper.
Make-ready time: 20 min.
Time of cooking: a few minutes in crackling
Cost: reasonable
Difficulty: relatively easy
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