Moroccan-style Shrimp Briouats - MarocMama Skip to Content

Moroccan-style Shrimp Briouats

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 fried (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.

Sharing is caring!

Guest Post: Mango & Tomatoes' Moroccan Chicken
← Read Last Post
Make Your Own Moroccan Spiced Olives
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Debbie

Saturday 18th of January 2020

I just made these ...and the LOUBIA salad and the spiced olives For a Moroccan dinner party. ALL DELICIOUS! Thank you MarocMama. I used Phyllo sheets with butter to hold together and egg wash at the end....I also made a throw together Tzakiki to dip them in ...just in case....

Nora

Tuesday 30th of May 2017

Assalam aiikum sister. Thank you so much for your great ideas. Much appreciated. Nora.

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

Monday 16th of July 2012

[...] take time but the results are worth it. Knowing that MarocBaba will be able to enjoy things like savory and sweet briouats as well as  b’stilla makes it all worth [...]

katy

Tuesday 2nd of August 2011

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? :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.