Vegetable briouat

Vegetable briouat

A Month in Marrakesh
David Loftus


Quantity Ingredient
4 sheets warkha pastry
or 8 sheets filo pastry
olive oil, for frying


Quantity Ingredient
4 ripe tomatoes, halved
4 courgettes, chopped
1 brown onion, peeled and roughly chopped
garlic, peeled and squashed
1 red pepper, deseeded and roughly chopped
1 green pepper, deseed and roughly chopped
1 aubergine, halved and sliced
sea salt
freshly ground black pepper
4 tablespoons extra-virgin olive oil, plus extra for drizzling
1 tablespoon * ras el hanout [rid:1553]
1/2 lemon, juiced
2 tablespoons flat-leaf parsley

Harissa yoghurt dip

Quantity Ingredient
1 tablespoon * harissa [rid:1562]
8 tablespoons thick greek-style yoghurt
1 tablespoon extra-virgin olive oil

To serve

Quantity Ingredient
lemon wedges


  1. To make the dip, mix the harissa, yoghurt and olive oil in a serving bowl and set aside until ready to use.
  2. Preheat the oven to 170°C. To make the filling, place tomatoes, courgettes, onion, garlic, peppers, and aubergine in a roasting tin. Season generously with salt and pepper, then add the olive oil and ras el hanout and combine well.
  3. Roast the vegetables for 1½ hours until the vegetables are cooked and nicely browned. Remove from the oven, allow to cool, then chop all the vegetables again into small pieces. Add the lemon juice, an extra drizzle of olive oil and the parsley and toss to combine.
  4. To make the briouats, take one sheet of warkha pastry and place a quarter of the filling mixture all along one side of the pastry. Roll up the pastry to form a long cigar shape, then cut off any excess pastry beyond the vegetable filling. Repeat four times.
  5. Fill a large frying pan a third full with olive oil, then place over a medium heat. When hot, carefully drop the briouats into the pan and fry for about 5–7 minutes, turning until the pastry is golden brown on all sides. Depending on the size of your frying pan, you may need to fry the briouats in batches.
  6. Serve immediately with the harissa yoghurt dip and a wedge of lemon.


  • If using filo pastry, which tends to be a large rectangular shape, cut the eight sheets in half. For each briouat, use four cut sheets of filo. After you have rolled the briouats, moisten the edges with a little melted butter or olive oil to make the pastry stick together.
North African
A Month in Marrakesh
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