Seafood Briouat

Step 1

Place the shrimp on a cutting board and cut each one in half lengthwise, from head to tail, so you have two thin flat pieces per shrimp.

Step 2

Place the fish fillet on a cutting board and slice it against the grain (perpendicular to the long muscle lines you see) into 0.5-inch-wide strips.

Step 3

Add the shrimp pieces, fish strips, cilantro, parsley, cumin, and paprika to a medium bowl and stir gently with a wooden spoon until the herbs and spices are evenly distributed throughout the seafood.

Step 4

Remove the phyllo sheets from the package and lay them flat in a stack on a clean, dry work surface; cover the stack with a barely damp kitchen towel so the sheets do not dry out.

Step 5

Lift one phyllo sheet from under the towel and lay it flat on the work surface in front of you; brush the entire surface lightly with olive oil using a pastry brush.

Step 6

Lay a second phyllo sheet directly on top of the first oiled one and brush this top sheet lightly with olive oil as well.

Step 7

Spoon 3 tablespoons of the seafood mixture onto the left half of the doubled phyllo sheet, leaving a 1-inch border around the edge.

Step 8

Fold the left edge of the phyllo over the filling, then roll the whole thing toward the right like rolling a burrito, tucking in the top and bottom edges as you go to form a tight cylinder.

Step 9

Coil the cylinder into a spiral shape on the work surface, tucking the end underneath to seal; repeat steps 5–9 with the remaining phyllo sheets to make 4 briouat total.

Step 10

Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 11

Carefully place 2 briouat into the hot oil seam-side down; listen for a steady sizzle and cook without moving for 3 minutes until the bottom is deep golden brown.

Step 12

Using a thin spatula, flip each briouat gently and cook the other side for 2 minutes more until it is also deep golden brown and crispy.

Step 13

Transfer the cooked briouat to a paper towel-lined plate; repeat steps 10–12 with the remaining 2 briouat and 2 tablespoons olive oil.

Step 14

Arrange all 4 briouat on a serving plate and let them rest for 2 minutes before serving so the phyllo crisps up completely.