Briouates - Savoury Bites - Kuzina With Simo

Briouates – Savoury Bites

DifficultyAdvancedPrep Time1 hr 40 minsCook Time20 mins

Chicken Briouats:

½ Chicken

20 g Butter

2 tbsp Olive Oil

3 cloves Garlic

1 tsp Salt

1 tsp Turmeric

1 tsp Ginger

2 tsp Harissa

2 Eggs

1 pinch Saffron

¼ tsp Black Pepper

¼ tsp Cinnamon

¼ Preserved Lemon

25 tbsp Parsley & Cilantro

400 g Onions

Shrimp Briouats:

450 g Shrimps

20 g Butter

2 tbsp Olive Oil

2 cloves Garlic (Sliced)

1 tsp Sweet Chili Flakes

400 g Onions (Chopped)

200 g Red Peppers

200 g Green Peppers

70 g Cheddar Cheese

60 g Vermicelli

1 pinch Capers

Chermoula:

1.50 tbsp Parsley & Cilantro

2 cloves Garlic

½ Lemon (Juice)

2 tbsp Olive Oil

1 tsp Sea Salt

1 tsp Paprika

1 tsp Coriander

1 tsp Cumin

¼ tsp Black Pepper

¼ tsp Chili Powder

1 tbsp Tomato Paste

20 ml Water

Vegan Briouats:

3 tbsp Vegetable Oil

3 cloves Garlic (Crushed)

1 tbsp Soy Sauce

½ tsp Black Pepper

15 g Fresh Ginger

150 g Spring Onions

150 g Sliced Mushrooms

250 g Cabbage

200 g Red Peppers

200 g Green Peppers

200 g Shredded Carrots

Flour Mix:

1 tbsp All Purpose Flour

Water (To Consistency)

Eggwash:

1 Egg

1 tbsp Milk

Veganwash:

1 tbsp Vegetable Oil

1 tsp Paprika

1 tsp Soy Sauce

About the Recipe:

Get ready to enjoy the incredible flavors of savory Moroccan Briouats! These crispy, golden pastries are filled with a delicious mixture of spiced meat or cheese, making them the perfect appetizer or snack for any occasion. In this video, we’ll guide you through the steps to create these flavor-packed Moroccan treats right in your kitchen! Whether you’re hosting friends or simply craving something savory, these Moroccan Briouats are sure to impress. Join us for this step-by-step recipe and enjoy a taste of Morocco at home!

Here’s How It’s Done:

Chicken briouat filling (classic)
- On medium heat, melt butter then add olive oil.
- Add garlic; let it get lightly golden.
- Dunk in ½ chicken; coat in the buttery garlic sauce.
- Spice with salt, black pepper, ginger, turmeric, and a touch of cinnamon.
- Add preserved lemon (chopped) and a pinch of saffron.
- Optional heat: 2 tsp harissa — plenty of onions will balance it.
- Stir in parsley, cilantro, and the onions.
- Cover and cook 40 min, flipping the chicken at ~20 min.
- For briouat filling: remove chicken; whisk in 2 eggs and cook until the sauce is an almost dry omelette.
- When chicken is cool, shred into strips; add green olives (sliced) to the omelette, fold in the shredded chicken; cool completely.
Shrimp + chermoula + vermicelli filling
- Make chermoula: parsley, cilantro, garlic, lemon juice, tomato paste, olive oil, salt, coriander, cumin, paprika, black pepper, chili powder, splash of water; mix well.
- Pan: butter + olive oil on medium heat; add sliced garlic, chili flakes, a few capers.
- Add shrimp; sear about 2 min. Pour in chermoula; cook ~3 min, then remove shrimp (don’t overcook).
- Add onions + bell peppers; cover 10 min until soft, then uncover to evaporate excess liquid.
- Soak vermicelli in hot water 10 min; drain and chop into short pieces.
- Toss vermicelli with the veg; fold shrimp back in briefly; cool completely.
Vegan veggie filling
- Heat vegetable oil; add garlic + freshly grated ginger; cook ~2 min.
- Optional aroma: crushed pink peppercorns (or black pepper).
- Add spring onion (roughly chopped); splash of hot water, then cabbage + bell peppers.
- Cover 15 min, then season with soy sauce; cook off moisture. Freestyle other veg as you like.
- Cool completely (great for air-fryer briouats).
Wrap setup
- Seal paste: flour + water to a thick paste.
- Egg wash: 1 egg + 1 Tbsp milk.
- Vegan glaze: 1 Tbsp oil + 1 tsp paprika + 1 tsp soy sauce (to mark vegan pieces).
- Wrappers: thaw spring-roll sheets in the fridge; keep covered. Stack ~10 sheets, fold into three strips, cut; keep covered to prevent drying.
Fold the briouats (triangles)
- Lightly oil the work surface; use two strips per briouat for strength.
- Add a heaped Tbsp filling at one end; fold side-to-side into a triangle, tucking each turn.
- Seal ends with the flour-water paste (envelope style).
Cook
- Brush both sides: egg wash (regular) or vegan glaze (vegan).
- Deep-fry for the richest flavor, or bake 180 °C / 356 °F ~30 min.
- Air-fry 180 °C / 360 °F ~20 min — golden, brown, crispy is the target.

Notes & Swaps

Cool fillings fully before wrapping — steam softens wrappers.
Marker for vegan: the paprika–soy glaze gives a subtle red hue for easy ID.
Preserved lemon: rinse to control salt; add zest only for milder bite.
Shrimp doneness: remove as soon as they’re opaque; they’ll cook again in reheating/frying.
Make-ahead: freeze unfried briouats on a tray, then bag; cook from frozen, adding a few minutes.