Kefta briks with herb dip

Kefta briks with herb dip

A Month in Marrakesh
David Loftus


Quantity Ingredient
4 sheets warkha pastry
or 16 sheets filo pastry


Quantity Ingredient
2 tablespoons extra-virgin olive oil
350g minced lamb
1 small red onion, finely grated
garlic, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 tablespoon fresh coriander, finely chopped
1 tablespoon mint, finely chopped
olive oil, for frying

Herb dip

Quantity Ingredient
1 small handful rocket
4 tablespoons fresh mint
4 tablespoons flat-leaf parsley
4 tablespoons fresh coriander
4 tablespoons chives
4 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper


  1. To make the herb dip, place the herbs in a food processor and blend to a rough paste. Slowly incorporate the olive oil, then transfer to a bowl. Season with salt and pepper, cover with cling film and set aside until ready to use.
  2. For the filling, heat the olive oil in a frying pan over a medium heat, then add the minced lamb and brown, stirring occasionally, for 5 minutes. Transfer to a plate. Add the onion and garlic to the pan and sauté for 3–4 minutes until softened. Add the cumin, paprika, cinnamon, ginger, coriander and mint and stir for a few minutes. Return the minced lamb to the pan and cook, stirring occasionally, for about 10 minutes. Transfer to a bowl and set aside to cool.
  3. To make the briks, take a sheet of warkha pastry and cut in half to create two rectangles 10 x 10cm in size. Take one cut sheet of pastry and fold over each of the longer edges about 4cm. Put a tablespoon of filling in the corner at one of the shorter ends. Fold the pastry over into a triangle, then continue folding until you reach the other end and have a finished triangle shaped briks. Repeat the process with the remaining ingredients to make sixteen briks.
  4. Fill a large frying pan a third full with olive oil, then place over a medium heat. When hot, carefully drop two or three briks into the pan and fry for 3–5 minutes, turning, until the pastry is golden brown on all sides. Repeat the process with the remaining briks and serve immediately with the herb dip.


  • If using filo pastry, which tends to be a rectangular shape when unfolded, cut the sixteen sheets of filo into three 12 x 28cm strips. Use three strips of pastry per brik, and brush each strip with a little melted butter or olive oil.
North African
A Month in Marrakesh
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