Moroccan Imperial & Coastal
Vegetable Briouats
Oven-baked butternut squash, carrot and courgette, warmed with baharat, a Moroccan meze.
55 min · Serves 12 · Easy
12
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 25 min · 55 min total
- easy
- 1
Preheat oven to 180C/350F/Gas 4. Heat the oil in a pan. Cook the vegetables for about 10 mins until softened.
- 2
Stir in the spice blend, and season. Separate the sheets of filo into two piles of 3. Cut each pile into 3 lengthways and then each strip in half crossways.
- 3
So you should have 12 little piles of 3 sheets each. Put a heaped teaspoon of veggie mix in the bottom corner the strip.
- 4
Fold over to make a triangle and then continue folding so you end up with what looks like a little samosa.
- 5
Use a little beaten egg to seal the last bit. Brush with oil and put on a baking sheet. Bake for about 15 minutes until golden.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
