Moroccan meat-filled pastry triangles (Briouat)

1. Soften the finely chopped onion in the olive oil for 5 minutes, add the minced beef and fry until crumbly; season with the ras el hanout, cinnamon, salt and pepper.

2. Add the chopped parsley and coriander, crack in the eggs and stir for 2 minutes until the egg sets; leave to cool.

3. Cut the filo sheets into long strips 8 cm wide and brush each with melted butter.

4. Put a tablespoon of filling at the end of each strip and fold the strip into triangles (like a flag), sealing the end with butter.

5. Fry the triangles in hot oil in batches for 2-3 minutes until golden (or brush with butter and bake in a 200 °C oven for 15 minutes).

6. Drain on kitchen paper and serve warm.

Tip: Briouats are the small, crispy bites of Moroccan festive tables and Ramadan evenings; the sweet version is made with almond filling and honey. Folding the triangles feels odd at first, but you'll get the hang of it after a few. You can freeze them raw in advance and fry them from frozen.