Seafood Briouats with Shrimp

Briouats are small Moroccan pastries which are stuffed with a variety of fillings and then fried. In this Seafood Briouat version, crisp, paper-thin Moroccan pastry called warqa encloses a spicy seafood filling made from shrimp and rice vermicelli. Phyllo (fillo) dough or spring roll wrappers can be substituted for the warqa.

These and other briouats are especially popular in Ramadan. Once prepped, they can be frozen for up to two months until needed for frying, making them a perfect iftar or tea time food to make in advance.

Photo ? Christine Benlafquih

Seafood Briouats with Shrimp

Briouats are small Moroccan pastries which are stuffed with a variety of fillings and then fried. In this Seafood Briouat version, crisp, paper-thin Moroccan pastry called warqa encloses a spicy seafood filling made from shrimp and rice vermicelli. Phyllo (fillo) dough or spring roll wrappers can be substituted for the warqa.

These and other briouats are especially popular in Ramadan. Once prepped, they can be frozen for up to two months until needed for frying, making them a perfect iftar or tea time food to make in advance.

Photo ? Christine Benlafquih

Salted grilled shrimp

The next time you plan to fire your backyard Grill, consider adding salted grilled shrimp to your menu. Incredibly easy to make, the prawns are just crusty with salt before they are placed above the coals. Once cooked, it only takes a few minutes, serve them in the shell to be peeled and eaten as a finger food. Feel free to add if you want a dipping sauce, but when we enjoyed them recently in the Mediterranean city of m diq, salt on the shell was really the only condiment necessary.

Photo Christine Benlafquih