Gluten-Free Moroccan Vegetable Briouat Recipe

Allergens

N/A (excluding allergies to specific ingredients)

Ingredients

• 1 package gluten
• free phyllo dough sheets
• 2 cups mixed vegetables (carrots, zucchini, bell peppers)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup pine nuts, toasted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1 egg, lightly beaten (for brushing)

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
3. Add mixed vegetables, cook for about 5 minutes or until they begin to soften.
4. Stir in cilantro, parsley, cinnamon, ginger, black pepper, and salt. Cook for an additional 2 minutes. Remove from heat and let cool.
5. Once cooled, stir in the toasted pine nuts.
6. Lay out one phyllo sheet on a clean surface. Brush with beaten egg. Place another sheet on top and repeat the process until you have used half of the sheets (4 total).
7. Cut the layered phyllo into equal squares or rectangles.
8. Place a spoonful of vegetable filling at one corner of each phyllo square. Fold the pastry diagonally to enclose the filling and form a triangle.
9. Brush the top of each triangle with beaten egg, then place on a parchment lined baking sheet.
10. Bake for 20 minutes or until golden brown and crispy.

Chef’s Insight

Ensure that the phyllo dough is thawed and at room temperature before layering and cutting. - Don't overfill the briouats, as too much filling can cause them to become soggy during baking.

Notes

Feel free to adjust the vegetable blend according to personal preference or dietary needs.