Briouat with kefta and dried apricots

Ingredients

• 200 g minced lamb
• 20 g butter
• 2 tbsp finely chopped onion
• ½ tsp salt
• ½ tsp pepper
• ½ tsp ginger
• 3 pinches of nutmeg
• 50 g dried apricots
• 10 cl orange juice
• 50 g blanched, skinned almonds
• For folding:
• 12 strips of filo pastry
• 1 egg yolk mixed with a little crème fraîche
• 20 g flaked almonds

Method

1. Cut the apricots into small pieces and soak them in the orange juice for 20 minutes.
2. Soften the onion in the butter over a low heat until golden.
3. Add the crumbled minced meat and the spices and fry for 5 minutes over a high heat.
4. Grind the almonds into a smooth almond paste.
5. Mix the meat, almond paste and drained apricots in a bowl.
6. Fold briouats from the pastry strips and the filling and place them on a baking tray lined with baking paper.
7. Brush with the egg yolk mixture, sprinkle with flaked almonds and bake in the oven until golden.
8. Serve lukewarm.