Moroccan · dessert

Briouat (Stuffed Fried Pastries)

Briouat (Stuffed Fried Pastries) reads sweetness 7.6, citrus 5.6 and floral 5.1 on Palate's 0–10 flavor X-ray — a Moroccan dessert, about 45 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sweetness 7.6 · Citrus 5.6 · Floral 5.1 · Richness 5.1 · Nutty 4.3 · Fruity 2.8 · Warm Spice 2.2 · Sourness 1.7 · Earthy 1.2 · Bitterness 0.8 · Umami 0.7 · Herbaceous 0.6

What's in it (8)

Time & effort: about 45 min (25 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 446.4 kcal, 11.9 g protein, 31.7 g fat, 36.2 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

  1. Process almonds with sugar, cinnamon, and orange blossom water into a smooth paste, then roll into small cylinders.
  2. Wrap each cylinder in a strip of warqa, folding into a cigar or triangle shape and sealing the edge with a flour-water paste.
  3. Fry in hot oil until pale golden, then immediately dip in warm honey.
  4. Allow to drain and cool slightly before serving.

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Keep reading: what sweetness, citrus, floral mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.