Dough pockets with two fillings

Ingredients

• 1 onion
• 3 stalks coriander
• 2 tbsp olive oil
• 250 g minced veal
• a pinch ground cinnamon
• a pinch ground cumin
• Salt
• black pepper (freshly ground)
• 2 Eggs
• 200 g spinach leaves
• Salt
• 1 tbsp almond kernels
• 1 onion
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 200 g sheep cheese
• nutmeg
• ras el-hanout
• 12 sheets brick dough
• 2 egg yolks
• 6 tbsp Olive oil
• 1 untreated lemon

Instructions

1. 1.

   Peel and finely chop the onion. Rinse the coriander, shake dry and finely chop the leaves.

2. 2.

   In a hot pan with oil, sauté the onion until translucent and add the minced veal. Stir and cook until crumbly. Mix in the spices and coriander and season to taste. Remove from heat, let cool, then stir in the eggs.

3. 3.

   For the second filling wash, clean, rinse, and briefly blanch the spinach in salted water, then drain, shock, squeeze out excess liquid, and chop. Toast the almonds in a dry pan. Peel and finely chop the onion and garlic. Sauté both in hot oil until translucent and let cool. Dice the cheese and combine with spinach, onion-garlic mixture, and roughly chopped almonds. Season with salt, nutmeg, and ras el-hanout.

4. 4.

   Cut the dough sheets lengthwise into strips about 7 cm wide and place a small amount of each filling about 3 cm below the top edge of a strip. Fold the dough over to form a triangle, then fold toward the opposite side and continue folding until the dough is used up and triangles are formed. Brush the edges with beaten egg yolk and press firmly. In a hot pan with oil, fry the dough triangles on both sides until golden yellow.

5. 5.

   Halve the lemon and cook it in the pan along with the triangles. Remove the briouats, let them drain on kitchen paper, and serve with dip as desired.