Ratatouille style Briouats

As I mentioned last week, Harissa is a great accompaniment with Moroccan cooking, so I thought I’d follow it up with something you could serve it with. These little goodies are called Briouats and are kind of like a Moroccan spring roll. As with any Moroccan cooking it’s packed with all sorts of different spices and this recipe requires a Ras el Hanout mix. This spice mix is a Moroccan blend of spices which I couldn’t get my hands so I made up my own version with what I had in the cupboard. Ras al Hanout literally means ‘top of the shop’ in Arabic and is usually a mixture of the best spices the seller has to offer. The mixtures usually has over a dozen different spices and some recipes have over one hundred! Jeepers! When we visited the spice market in Marrakesh the sellers had all sorts of different mixes they made up including ones for ‘wives who couldn’t cook’ – fact. Needless to say I took 100g of that blend.
Normally briouats are shallow fried but I wanted to keep it healthy & light so these little treasures are baked. These would be perfect as an entree or finger food and are surprisingly easy – just roast and roll….
x e.

 

Ras el hanout

This recipe requires two teaspoons of spice so you’ll only need a pinch of each. If you make too much you could always use it as a rub onto any roasted meat.
Cinnamon
Coriander
Cumin
Nutmeg
Tumeric
Sweet paprika

Ratatouille style Briouats

By Jamie Oliver

2 ripe tomatos
1 medium sized aubergine
1 onion
1 red pepper
2 courgette
2 cloves of garlic
2 teaspoons of ras el hanout spice mix
filo pastry
olive oil
greek yogurt
harissa
salt and pepper

 

  1. Preheat oven to 170°C
  2. Wash and chop the vegetables into small pieces. Place them all in a roasting dish and crush two cloves of garlic over them, sprinkle over the ras el hanout, drizzle some olive oil and season. Toss all the vegetables so the all covered in the olive oil and spices.
  3. Place in the oven for 45 minutes and turn them over half way through. Once cooked let them cool.
  4. When the vegetables have cooled, lay 3-4 sheets of filo on the counter top and place a few spoonfuls of the roast vegetables along the length of the pasty leaving a gap and the bottom and at the edges. Roll them up, folding in the edges just before you reach the end.  Seal the ends by brushing some olive oil over the end of the pastry lightly brush some more all over. Bake them at 190°C until golden and crisp.
  5. To serve, place a few spoonfuls of greek yogurt in a bowl and some harissa and cracked pepper.
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