Briouat

These Moroccan spiced pastries are usually meat filled but this vegetable version is a delicious and healthy alternative.

Ingredients
serves 4

4 sheets warkha pastry or 8 sheets filo pastry
4 ripe tomatoes, quartered
4 courgettes, chopped
1 large eggplant, halved and sliced
1 large onion, peeled and roughly chopped
1 whole head garlic
sea salt and freshly ground black pepper
extra virgin olive oil for drizzling and brushing
2 tablespoons ras el hanout
juice of ½ lemon
2 tablespoons flat-leaf parsley, minced
nigella seeds or sesame seeds
1 tablespoon harissa
8 tablespoons thick Greek-style yoghurt
1 tablespoon extra virgin olive oil

Method

Place the tomatoes, courgettes, aubergine, onion, and garlic in a roasting pan. Season with salt and pepper and drizzle vegetables with olive oil, then add the ras el hanout and combine well.

Pre-heat the oven to about 150C and roast the vegetables for 45 minutes to 60 minutes, checking to make sure they are browned but did not dry out.

Remove from oven, allow to cool, then chop vegetables again to smaller pieces. Add lemon juice and parsley, and toss to combine.

To make the briouats, take two sheets of warkha or filo and place the filling mixture along one side of the pastry, leaving some room at both ends.

Roll the pastry to form a long cigar shape, stopping halfway to tuck the ends over before continuing, making sure to secure the edges with olive oil at the end. Repeat until all filling is used. Brush with olive oil and sprinkle with nigella or sesame seeds.

Fill a large frying pan with 0.5cm deep of olive oil, then place over medium heat. When hot, carefully drop in the briouats and fry until golden, 5-7 minutes, turning to brown all sides.

To make the harissa yoghurt dip, mix the harissa, yoghurt, and olive oil.