BARIWAT (Meat Parcels)
(Morocco, North Africa)
Source: Mary Kay Radnich
Serves 6

2 medium onions, diced
4 Tb. Butter or margarine
Salt and pepper to taste
1 lb. Finely ground lamb or lean beef
1 Ts. Paprika
Pinch cinnamon
1/2 cup finely chopped fresh cilantro leaves
1/2 cup finely chopped parsley
5 eggs (or egg substitute equivalent)
1 package phyllo dough ( 1 lb.)
2 cups cooking oil *

Saute’ the onions in the butter or margarine, with pepper and salt. Cook on low to medium heat until the onions are light brown. Set aside.

In a separate bowl, mix the ground meat, pepper and salt, paprika, cinnamon and 1 tablespoon of mixed coriander leaves and parsley. Add the meat to the onions and fry until the meat is cooked, breaking the meat up with a fork. Add the rest of the parsley and coriander and cook for a further 5 minutes.

Beat 4 of the eggs. Stir into the meat and cook for 3 minutes or until the eggs are done.

Beat the remaining egg in a bowl and set aside. Cut the phyllo dough into 3 inch strips. Place 1 teaspoon of the meat on the bottom of each strip. Roll the strips into rolls with the edges tucked in. Seal the rolls with the beaten egg spread over the edges and ends. Fry the rolls or bariwats in hot oil until they become golden brown.

*Note: you may also bake the meat rolls in a 350F degree oven until golden for a lower fat, lower calorie version.

The bariwats should be eaten hot. They should be sprinkled with cinnamon sugar or dipped in cinnamon sugar for a very exquisite North African taste.