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How Do You Achieve the Best Texture for Moroccan Briouats?

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I’ve been making Moroccan briouats for a while now, but I can’t seem to get the perfect crispy texture every time. Sometimes they come out too soft or oily. What’s the key to making them crispy on the outside while keeping the filling moist?

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The key to getting perfectly crispy briouats is ensuring that the oil is hot enough before frying. If the oil isn’t hot enough, the briouats can absorb too much oil and turn soggy. Make sure the oil is around 350°F (175°C) before frying and avoid overcrowding the pan. Fry them in small batches for even cooking.

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Another tip is to lightly brush the filo or warqa dough with melted butter or oil before folding the briouats. This helps create a crisp, golden texture when frying or baking. Also, if you’re baking them, finish off with a quick broil to ensure an extra crispy layer.

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To avoid a greasy texture, you can drain the briouats on paper towels immediately after frying. This removes excess oil and keeps the outer layer crunchy. You could also try baking instead of frying for a healthier, but still crispy, option. Just be sure to preheat your oven well and brush the briouats with oil before baking!

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