Ainsley Harriott's Moroccan vegetable and sesame seed parcels Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Ainsley Harriott’ s Moroccan vegetable and sesame seed parcels By You Magazine - March 22, 2020 During our stay in Riad Monceau in Marrakech, we were treated to a daily selection of wonderful appetisers, often including small pastries similar to these vegetable parcels (or briouats). Traditionally, a briouat is fried, but I’ve chosen to bake mine for a slightly healthier but equally tasty version. Dan Jones MAKES 8-10 1 x pack of filo pastry 150ml olive oil, for brushing 2 tbsp sesame seeds FOR THE FILLING 2 tbsp olive oil 1 small onion, finely chopped 2 carrots, coarsely grated 1 courgette, coarsely grated 2 garlic cloves, crushed 1 tsp ground paprika 2 tsp ground cumin 1/2 tsp sea salt 1/4 tsp freshly ground black pepper 4 dried apricots, finely chopped 2 tbsp fresh coriander, finely chopped 1. Preheat the oven to 200C/180C fan/gas 6. 2. First, prepare the filling. Heat the oil in a sauté pan or a deep frying pan over a medium heat, add the onion and cook for 4-6 minutes until softened but not coloured. Add the grated carrots, courgette and garlic and cook for around 5 minutes until softened and the vegetables have become dry. Add the paprika, cumin, salt and pepper, and stir well to combine. Transfer the mixture to a bowl and stir in the chopped apricots and coriander until combined. 3. Lay out the filo pastry on a clean work surface and cut each sheet lengthways into three long strips of equal width. Cover the pastry with a damp tea towel while you work so that it doesn’t dry out. Lay out one strip of filo with the short side facing you, brush with oil, then place another sheet directly on top and brush with oil again. Place 1 tablespoon of the filling mixture in the centre at the top of the pastry strips. Treating the pair of pastry strips as a single piece, fold one of the top corners down to make a triangle shape encasing the filling. Continue folding the pastry over, maintaining the triangle shape all the way down to the bottom of the strip. Brush the parcel all over with oil and place on a baking tray. Repeat with the remaining filo sheets until all the filling has been used. 4. Sprinkle the parcels with sesame seeds and bake for 12-15 minutes or until the pastries are crispy and golden brown. These are best served warm. Get 20 per cent off the book Ainsley’s Mediterranean Cookbook by Ainsley Harriott will be published on 26 March by Ebury Press, price £20. To preorder a copy for £16 with free p&p until 5 April, go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved