brain briouats

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Ingredients for 40 briouats :

* 2 sets for beef brains

* 1 ouarka pastry layer per envelope 15x2 cm(6x8)

Preparation:

Clean and wash the brains, taking off the outer membrane. Cook in stock made with salt, pepper, mixed herbs-thyme, bay leaf and parsley-i onion, 1 turnip, 1 carrot and 1 leek. Boil hard for about 2 hours with the lid on. The brains should be removed from the heat when quite firm. Leave to drain. Cut in slices, dip In beaten egg, then in flour and fry in boiling oil. Cup up. Once the stuffing is cold, fold the briouats following the instructions on page 77, fry in boiling oil and drain.

Merguez "briouats"

Use small red sausage (merguez) made with beef and mutton. Roll them in ouarka pastry layers 15 x 20 cm (6 x 8”). Make cylindrical briouats the size of the sausages. Fry in boiling oil, leave to drain, and eat at once with a piquant sauce.

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brain briouats

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