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Breath of the Desert Briks

Morocco, 1803

250g (8oz) filo pastry, thawed olive oil for brushing sesame seeds

A Cheese filling: 250g (8oz) feta cheese 1 egg bunch of coriander, mint and flat leave parsley all finely chopped

A Beef or lamb filling: 200g (6 1/2oz) mince meat 1 small onion finely chopped 2 tbsp pine nuts 1 tbsp olive oil 1 tsp Ras-El Hanout spice blend of galangal, rose petals, black peppercorns, ginger, cardamom, nigella, cayenne, allspice, lavender, cinnamon, cassia, coriander seeds, mace, nutmeg, cloves.

1. Prepare the fillings in advance. 2. To make the cheese filling, mash the cheese with a fork, then mix in the egg and chopped herbs. 3. To make the meat filling, heat the oil in a heavy frying pan. Add the onions and pine nuts and cook until colored, then stir in the ras el hanout. Add the meat and cook for about 15 minutes, stirring, until browned. Season and cool. 4. Both these can be made and kept in the fridge for a few hours, until needed. 5. Cut the pastry into approx 10cm by 25cm (4in by 10in) strips. Work with 3 or 4 strips at a time; keeping the rest covered with cling film. 6. Brush the strips lightly with oil and put a heaped teaspoon of filling at the top right-handed corner of each one. Fold the corner down to make a triangle. Continue folding the triangle along the length of the strip. Place on a baking sheet and brush with oil. Repeat until all the filling has been used. 7. Sprinkle the briks with sesame seed and bake in a preheated oven 190C, gas mark 5, for about 20 minutes until crisp and golden. Take out of the oven and leave to cool. Serve just warm.

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