Moroccan Beef Olive Briouats Recipe with Pomegranate Yoghurt

Beef & Olive Briouats with Pomegranate & Minted Yoghurt

An original recipe by Not Quite Nigella

Makes 12

• 1/2 brown onions finely diced

• 1 tablespoon oil

• 400grams beef or lamb mince

• 3 tablespoons chopped black olives

• 3 teaspoons Ras El Hanout

• salt and pepper

• 12 sheets of fresh filo pastry

• 100 grams butter

To serve

• Seeds from 1/4  Pomegranate

• 3 tablespoons plain yogurt

• Mint Leaves

• Sweet chili sauce

Step 1 - Fry onions in oil on medium heat until softened. Add olives, mince and Ras El Hanout. Cook until beef is cooked through and browned. Taste for seasoning and add salt and pepper and set aside to cool.

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Step 2 - Preheat oven to 200C/400F. Cover filo sheets with a damp tea towel. Place baking parchment on two baking sheets.Taking on sheet, brush gently and lightly with butter all over and then place 2 tablespoons of beef on the diagonal at one end. Fold up sides and roll-it doesn't have to be incredibly precise as long as it's fairly even (and even so it's not that crucial). Place on lined baking sheet and brush with butter.

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Step 3 - Bake for 15 minutes until golden brown. Slice in half diagonally and serve on a platter scattered with Pomegranate seeds and minted yogurt and sweet chili sauce.

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