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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.
- 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
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.
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