Moroccan-style Shrimp Briouats

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Today I have a new recipe for you along with meal ideas for tomorrow.  I’ve done a lot of prep work ahead of Ramadan as I had a kid-less weekend (makes cooking in large quantities much easier), as well as the help of a good friend!  I like to have breads and treats ready for use throughout the month before Ramadan begins.  I also try to make several different types of appetizer size food for iftars ready and in the freezer.

Today I’m sharing my recipe for seafood briouats.  There are many types of briouats in Morocco – this one – as well as one made with spiced ground beef or lamb, and a sweet version with almond paste.  I love them all!  However this one might be my favorite.

Briouat Filling

Ingredients

  • 1 cup dry vermicelli noodles
  • 1/2 cup chopped green olives
  • 1/2 lb cooked shrimp chopped
  • 1 tbsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp sweet paprika
  • 1/2 tsp salt
  • small bunch of cilantro chopped finely
  • 1 pkg filo dough or egg roll wrappers
  • 1 egg beaten for sealing briouats
Directions
Soak the vermicelli noodles in hot water for about 5-10 minutes to soften and drain.  In a bowl add the chopped, cooked shrimp, olives, noodles, spices and cilantro and mix well so that the spices combine with everything.  The next step is to stuff and seal the briouats.

Lay filo or egg roll diagonally with the point facing you.  Fill with 1-2 tbsp of noodle and shrimp mixture.  To roll them, fold over the triangle and roll a 1/2 turn.  Fold in the edges and continue rolling.

These will make an eggroll shape.  As you tuck the last roll, brush some egg wash onto the end piece to seal the briouat.  Lay in a flat layer on a cookie sheet.

These can be partially baked and frozen – to be re-heated when ready to eat.  Or they can be deep friend (if using an egg roll wrapper this is a better option).  Serve hot!  Because all of the ingredients are pre-cooked simply heating up will make them safe to eat.

For tomorrow’s meal plan;

Suhoor -A fast and easy bowl of  breakfast couscous with leftover couscous from tonight’s dinner is a healthy and satisfying meal.  You can add some fruit or a boiled egg to make it a little more substantial.  Drink plenty of water!

Iftar- Time to start using up some of that harira from the first day of Ramadan.  If you notice it has a thicker consistency than when you started, add a 1/2 -1 cup of water to thin it down when re-heating.  Finish the table with eggs, seafood briouats and dates.

Dinner – For dinner tonight a roast chicken is fast and easy.  Clean a whole chicken and rub with your favorite spice mix.  Simple salt and pepper, garlic powder and sweet paprika leave a nice flavor.  Baste with a good butter.  Pair with a  lettuce salad with chopped tomato and cucumbers or taktouka.

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Amanda MouttakiMoroccan-style Shrimp Briouats

Comments

  1. Pingback: Gluten-Free Warka {Moroccan Phyllo} | marocmama.com

  2. katy

    YES! BRIOUAT RECIPES! :) And it sounds easier than I thought too– i LOVE the idea of egg-roll wrappers. I guess you have to get creative over here, huh? :)

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