Almond briouats recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Filo pastry

This Moroccan delight is a delicious combination of flaky filo pastry and a sweet almond filling. Impress guests after a tagine dinner with this for dessert!

Be the first to make this!

IngredientsServes: 6

  • 250g ground almonds
  • 200g icing sugar
  • 150g softened butter
  • 1 (270g) packet filo pastry
  • melted butter for brushing

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Preheat oven to 200 C / Gas 6 and line a baking tray with baking parchment.
  2. In a medium bowl mix together the almonds, sugar and butter.
  3. Take a filo sheet and fold in half. Trim folded piece so that it is square-shaped and put a small dollop of almond mixture in the centre. Fold corners together to form triangle and seal triangle ends together with melted butter. Repeat with remaining filling.
  4. Place on lined baking tray and bake in preheated oven for 10 to 15 minutes or until lightly browned.


Use whole almonds and grind them at home rather than shop bought ground almonds - your briouats will be even tastier. And to heighten the almond flavour, you can add a dash of almond extract.

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Almond briouats with honey and sesame seeds

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Almond paste filling

  • 250 g blanched almonds
  • 80 g sugar
  • ½ tsp ground cinnamon
  • 1 pinch salt
  • 30 g butter, unsalted, softened
  • 1 tbsp orange flower water

Folding and frying briouats

  • 250 g filo pastry, cut in strips (36 cm x 6 cm)
  • 50 g unsalted butter, melted
  • 1 egg yolk, lightly whisked
  • vegetable oil, for frying
  • 300 g honey
  • ½ tbsp orange flower water
  • 2 tbsp sesame seeds, toasted

One of the most famous Moroccan pastry parcels are Chicken Briouats. They are so delicious to the degree that you can not help eating them.

In the following article, we are going to learn what we need to make the Moroccan Chicken Briouats, and how to make them with step by step pictures.


  • 150 grams chicken
  • 2-3 large onions finely chopped
  • 1/4 cup oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper
  • 1/2 tsp cinnamon powder
  • 1/2 tsp turmeric powder
  • a pinch nutmeg powder
  • 1 liter water approx.
  • a bunch parsley chopped
  • 5 no. eggs
  • 500 grams pastry sheet large
  • 200 grams melted butter
  • one no. egg yolk or 1 tbsp flour dissolved with 2 tbsp water


Clean the chicken very well. Put it in a pot with the chopped onions, oil, salt, and spices.

Fry them, and stir till the chicken and the onions are golden brown.

Then add approximately one liter water.

Let the chicken to be cooked over medium heat for 45 minutes to one hour.

When it is well cooked, you take the chicken out of the pot.
Keep the onions and the sauce cooking in the pot on slow heat.

Let the heat of the chicken to cool down a little bit, then start separating the meat from the bones.

Cut the meat into small pieces by your hands or by the use of scissors.

When the sauce is thick, add the eggs one by one with well stirring till you get this mixture. Then turn the stove off.

At the end, add the chicken pieces to the mixture.

Let them absorb the sauce.

Cut the pastel sheet into long strips, and grease each strip with melted butter.

Put a spoon’s quantity of chicken mixture, fold it into a triangle, from right to left, and then from left to right as in the pictures.

Continue shaping the briouats.

Paste the last strip with egg yolk or with water flour mixture.

Place them in an oven plate, grease the surface of the plate and the top of the Briouats with melted butter, and then put them in an oven on a medium heat for 10 to 15 minutes.

Moroccan Shrimp Briouat Recipe

I love making these briouats for Ramadan iftars. Not only are they tasty but they are easy to make.


  • 1 packet (appx 12oz) dry vermicelli noodles
  • 1/2 cup chopped green olives
  • 1/2 - 3/4 lb cooked shrimp chopped
  • 1 Tbsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • small bunch of cilantro chopped finely
  • 1 pkg phyllo dough or egg roll wrappers
  • 1 egg beaten for sealing briouats


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 phyllo 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 (at 375F) 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!


Bake these at 375F until the outside of the wrapper is deep brown.

If deep frying cook just long enough until briouats are completely brown.

Because all of the ingredients are pre-cooked simply heating up will make them safe to eat.


Seffa is one of the most popular traditional Moroccan desserts, commonly prepared during wedding ceremonies or family gatherings.

It is based on noodles (although rice or couscous is also often used), blanched or roasted almonds or peanuts, raisins, icing sugar and cinnamon. This dish is usually served at the end of the main meal, before or even after dessert.

It is a delicious Moroccan dessert recipe and very easy to prepare. So let&rsquos see how we can prepare it step by step:


  • 500 g of noodles
  • 80 g raisins
  • 100 g icing sugar
  • 80 g of butter
  • 100g roasted almonds or peanuts (or both)
  • 1/4 tablespoon of oil
  • 1 tablespoon of cinnamon
  • 1 teaspoon salt


Fill half a steaming pot (a steamer) with water and place on the heat over medium heat. Place the noodles on a large plate pour a little oil on it and rub it with your hands so that it does not stick. Once the water begins to boil, add the steamed noodles and place them on the pot. Steam it for about 15 minutes.

Put the noodles back on the plate, then pour about 80 ml of salted water and mix them. Put them back in the steamer for about 10 more minutes. Once again, place the noodles on the plate, add approximately 40 ml of water and mix with your hands. Add the raisins and then put them back in the steamer for another 10 minutes. Touch the noodles &ndash if they seem tender, everything is ready. Otherwise, you may need to vaporize it for another 5-10 minutes. Finally, place the noodles on the plate once more and mix them with butter. Once the noodles are ready, place them on a dome-shaped plate. Sprinkle with cinnamon, icing sugar, and crushed roasted almonds or peanuts.

Moroccan Almond Macaroon – Mlewza or Ghrieba d’ellouz

I have yet to meet anyone who can resist the unbelievable chewiness of these Moroccan almond macaroons, a type of ghrouiba or ghrieba. And I have yet to attend a wedding or a happy event in Morocco where they are not served.

In Morocco, this sweet treat has many names: mlewza, ghriebat el a&rsquokda, ghrieba d&rsquoellouz or bellouz. You would be forgiven for comparing it to the Italian cookie Ricciarelli as to some extent you would not be far off.

I&rsquove been using this family recipe for a solid 25 years after copying it from one of my aunties decades ago. The recipe itself is dead simple but the size of the eggs, the type of the oven and the quality of almonds all play a role in the outcome.

I always keep batches of Moroccan almond paste ready in my freezer. I never know when I will need a ghrieba for my teatime.

In Morocco, we are blessed with a good variety of local almonds that deliver in flavor and also in texture. Making an almond paste with Moroccan almonds tends to be moist while other almonds just yield a dry paste, hence the use of apricot jam to save the day and bring a bit of that missing texture.

I also use standard medium-sized eggs and as my auntie used to say, use the second egg wisely&mdashstart with an egg yolk, and if you think you need more, add the egg white.

Old ovens are still used in Morocco and convection ovens can be found in a few urban houses. We used to start off by test baking a few ghrieba. Initially the cookies went into the oven with the rack positioned for the grill or broiler and with the door slightly ajar. Once cracks appeared over the ghrieba&rsquos surface, we would move the baking rack down and use the bottom third of the oven for the remainder of the time. If we were satisfied with the cracking and how it spread, we shaped the other ghriebas and baked them. Otherwise we adjusted the mix. Now that we have a convection oven, I just place the baking sheet right in the middle throughout the baking time and I know that my recipe delivers with the measurements listed.

Moroccan Almond Cookies Recipe

Now, mind you, as with any popular recipe, Ghriba has many variations. As they are almond cookies, the almond tends to stay constant but the biggest difference is the addition of flour, whether plain or cornflour (cornstarch).

I much prefer the pure almond ones as I absolutely love the crumbly nature of the cookie made without any starch, and of course, that makes it gluten free too. Our local patisserie here has a few variations too, with pistachios and/or walnuts as well as vanilla and rose scented ones. I did like the rose scented ones!

This recipe is one I obtained ages ago here in Morocco from a little boulangerie and has been waiting forever to be published. I’m glad that not only am I finally doing it but I’m able to do it while sitting in our apartment here in Salé, a tiny town on the north west coast of Morocco, founded sometime in the 11th century.

The house above is one of many along the seafront, very close to where we are. Salé is a little off the beaten track, most folks tend to hit the bigger towns of Marrakech, Fes and Tangier and if they get anywhere near here, it’s usually just in Rabat but en route to somewhere else.

  • For the Filling:
  • 1 1/2 cups raw almonds
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 6 tablespoons butter, melted
  • For Assembly :
  • 12 (12- by 17-inch) sheets phyllo dough
  • 8 tablespoons (1 stick) butter, melted
  • Confectioners' sugar, for dusting

For filling: In the bowl of a food processor, combine almonds and confectioners' sugar and pulse until a coarse meal. Add cinnamon, cardamom, egg yolk, vanilla, and butter and pulse until mixture is a paste. It doesn't have to be completely smooth though the almonds should be ground very fine. Cover paste with plastic wrap and refrigerate for 30 minutes.

Adjust oven rack to middle position and preheat oven to 350°F. Line a baking sheet with parchment paper.

Lay one sheet of phyllo on prepared baking sheet. Brush with butter then fold in half lengthwise, creating a 6- by 8 1/2-inch rectangle. Brush top of rectangle with more butter, then lay a second sheet of phyllo on top, placing it so that the long edge on the one side is aligned (new sheet of phyllo should hang off the other edge). Brush the aligned-half of the top sheet of phyllo with more butter and fold over to match the 6- by 8 1/2-inch rectangle formed by the first. You should end up with a stack of phyllo that is four sheets thick. Repeat with two more pieces of phyllo to produce a 6- by 8 1/2-inch stack of phyllo 8 layers thick.

Repeat step 3 with remaining 8 sheets phyllo dough, forming three rectangles of 8 layers each total.

Divide almond filling into three equal parts. Roll one part into a 8 1/2-inch log. Lay log alongside phyllo then roll up, jelly roll style, to form a rope. Curl rope into a tight coil and brush with butter.

Repeat steps 3 and 4 twice more, creating two more coils. Bake coils until golden, about 40 minutes. Let cool completely then dust with confectioners' sugar. Serve warm or at room temperature.


Hot, stuffed phyllo shapes called briouats are delectable appetizers. Folded into small triangles, cigar-shaped cylinders, or even rectangles, they come with an array of fillings, from spiced ground kefta to sweet milky rice. My favorite is this one with fresh unsalted cheese called jben—especially with a brushing of honey to give the crispy rolls a pleasing sweetness. Alternatively, dust the fried briouats with powdered sugar and cinnamon.

Average user rating 4 / 4 Reviews 2 Percentage of reviewers who will make this recipe again 50 %

Stuffed Dates

Dates are revered, and much enjoyed, in Morocco. Of the more than two hundred varieties that the country produces, large mejhoul dates are the ones used for special occasions and special recipes like these stuffed dates. Typically, the almond paste is much sweeter than in this recipe, and the stuffed date is rolled in sugar. I prefer to let the dates' natural and intense sweetness shine. To make the dates festive, many Moroccan cooks work some food coloring—red, green, yellow, even blue—into the almond paste before stuffing it inside the dates.

Average user rating 0 / 4 Reviews 0 Percentage of reviewers who will make this recipe again 0 % View “ Stuffed Dates ” recipe


Harira is Morocco's best-known, and best-loved, soup. Families eat this herb-rich, tomato-based soup year-round. During Ramadan, however, it's obligatory, and pots of the soup simmer away in kitchens across the country. Accompanied by dates and honeyed, flower-shaped cookies sprinkled with sesame seeds called chebakia, a bowl of harira is the traditional way to break the fast. The velvety-smooth soup—whisking in flour, or sometimes egg, at the end gives that distinct texture—is nourishing and easy on an empty stomach. I have enjoyed harira around numerous family tables and at street stalls—each version has been different. As a woman in Fes once said to me, "There are as many recipes for harira in Morocco as there are cooks."

Average user rating 0 / 4 Reviews 1 Percentage of reviewers who will make this recipe again 100 % View “ Harira ” recipe

Chilled Cucumber and Orange Juice with Oregano

Moroccans love fresh juices, and the combinations they make are eclectic and highly seasonal. This is one of my favorites. Although it is commonly prepared as a juice, it can also be a drinkable dessert, especially on warm summer days. I once had it as a "salad" served with a spoon in late fall in the eastern High Atlas. Oranges hadn't yet ripened, and instead the cook used small clementines from down the valley. Served before a communal platter of Berber Barley Couscous with Vegetables, the drink seemed closer to a light, sophisticated, vibrant green gazpacho than a rustic salad.

Average user rating 4 / 4 Reviews 1 Percentage of reviewers who will make this recipe again 100 %

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