| Ingredients: 500 g of minced calf meat
Salt
Cumin
Paprika
1 cup of minced parsley
1 cup of cilantro
1 minced thin onion
100 g of butter
4 churned eggs
2 coffee spoonful of cinnamon
1 kg of pastille
Oil for frying
Chilly sugar and cinnamon in saucers
Directions:1. Mix the minced meat with parsley, coriander, red pepper, cumin, onion and salt.
2. Cook the whole in olive oil, while crushing with a spoon to separate the grease, allow simmering till the liquid is completely evaporated.
3. Add cinnamon while mixing on a little fire, incorporate progressively the eggs (keep some to glue the briouates), mix for 5 minutes and remove from fire.
4. The briouats` folding: Cut the leaves of pastille in two pieces, take 1/2 of one leaf in its length, bring down the sides to the center to have a rectangular border.
5. Put one soup spoonful of the mixture in one extremity then fold up again or roll to form a triangle, rectangular or a cylinder, make sure to close the forcemeat. Glue the extremity with eggs, to serve the briouats, fry them in very hot oil, remove them with a skimmer when they have a golden color, drain and put them on an absorbing paper.
6. They can be served hot, crown shaped within a plate, with a saucer of chilly sugar and cinnamon. |
