Bariwat

Bariwat Recipe from Egypt - Delicious Ground Lamb and Phyllo Dough Dish

Region / culture: Egypt | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Bariwat is a delightful and savory dish that originates from the Middle East, offering a unique blend of flavors and textures that tantalize the taste buds. This recipe combines the richness of beef, the freshness of herbs, and the crispiness of phyllo dough to create a dish that is both satisfying and elegant. Perfect for gatherings, special occasions, or a luxurious weekend treat, Bariwat promises to be a crowd-pleaser.

History

The origins of Bariwat can be traced back to the Middle Eastern culinary tradition, where meat and pastry combinations are a staple. Over the years, it has evolved, incorporating local spices and cooking techniques, making it a beloved dish in various regions. Its popularity has spread, allowing it to become a cherished recipe in households and restaurants alike.

Ingredients

2 medium onions, diced
4 tbsp butter or margarine
salt and pepper to taste
1 lb (454 g) finely ground lamb or lean beef
1 tsp paprika
pinch of cinnamon
0.5 cup finely chopped fresh cilantro leaves
0.5 cup finely chopped parsley
5 eggs (or equivalent egg substitute)
1 package phyllo dough (1 lb or 454 g)
2 cups cooking oil

How to prepare

In a skillet, sauté the onions in butter or margarine, seasoned with pepper and salt.
Cook the onions over low to medium heat until they turn light brown. Set them aside.
In a separate bowl, combine the ground meat, pepper, salt, paprika, cinnamon, and 1 tbsp of mixed coriander leaves and parsley.
Add the meat mixture to the onions and fry until the meat is cooked, using a fork to break it up.
Add the remaining parsley and coriander, and cook for an additional 5 minutes.
Beat 4 eggs and stir them into the meat mixture. Cook for 3 minutes or until the eggs are done.
In a separate bowl, beat the remaining egg and set it aside.
Cut the phyllo dough into 3-inch strips.
Place 1 tsp of the meat mixture on the bottom of each strip.
Roll the strips into rolls, ensuring the edges are tucked in.
Seal the rolls by spreading the beaten egg over the edges and ends.
Fry the rolls or bariwats in hot oil until they turn golden brown.

Variations

For a lighter version, you can bake the Bariwat instead of frying. Additionally, chicken or lamb can be used as alternatives to beef, and spinach or cheese can be added for a vegetarian option.

Cooking Tips & Tricks

To ensure the best results when making Bariwat, consider the following tips:

- Use a non-stick skillet to prevent the onions and meat from sticking and ensure even cooking.

- When rolling the phyllo dough, keep the remaining sheets covered with a damp cloth to prevent them from drying out.

- Fry the Bariwat in batches to avoid overcrowding the pan, which can lower the oil's temperature and result in soggy rolls.

- Drain the fried Bariwat on paper towels to remove excess oil for a crispier finish.

Serving Suggestions

Bariwat can be served as an appetizer or a main dish. For a complete meal, pair it with a side of fresh salad or steamed vegetables to balance the richness of the rolls.

Cooking Techniques

The key techniques in making Bariwat include sautéing, mixing, rolling, and frying. Each step is crucial to achieving the perfect texture and flavor.

Ingredient Substitutions

If phyllo dough is unavailable, you can use puff pastry as a substitute. Similarly, if you prefer not to use egg substitute, regular eggs can be used for binding and sealing the rolls.

Make Ahead Tips

Bariwat can be prepared ahead of time and frozen before frying. When ready to serve, fry them directly from frozen, adding a few extra minutes to the cooking time.

Presentation Ideas

Serve Bariwat on a platter garnished with fresh herbs and a side of yogurt or tahini sauce for dipping. A sprinkle of sesame seeds can add an extra touch of elegance.

Pairing Recommendations

Bariwat pairs beautifully with light, crisp white wines or refreshing mint lemonade. The acidity and freshness of the beverages complement the richness of the dish.

Storage and Reheating Instructions

Leftover Bariwat can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until crispy and heated through.

Nutrition Information

Calories per serving

Each serving of Bariwat contains approximately 350 calories. The calorie content makes it a substantial meal, providing energy and satiety.

Carbohydrates

Each serving of Bariwat contains approximately 30 grams of carbohydrates, primarily from the phyllo dough. Carbohydrates are essential for energy, so this dish can be a good source of quick energy.

Fats

Bariwat is relatively high in fats, with each serving containing about 20 grams, mainly from the cooking oil and margarine. While fats are essential for a balanced diet, moderation is key, especially if you're monitoring your fat intake.

Proteins

This dish is a good source of protein, providing about 15 grams per serving, thanks to the beef. Proteins are crucial for muscle repair and growth, making Bariwat a satisfying and nourishing meal option.

Vitamins and minerals

Bariwat is rich in various vitamins and minerals, including Vitamin A from the margarine, iron and zinc from the beef, and Vitamin C from the fresh herbs. These nutrients support overall health and well-being.

Alergens

Common allergens in Bariwat include gluten (from the phyllo dough) and eggs. Those with dietary restrictions should take note of these ingredients.

Summary

Overall, Bariwat is a flavorful and nutritious dish, offering a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. However, due to its calorie and fat content, it should be enjoyed in moderation as part of a balanced diet.

Summary

Bariwat is a versatile and delicious dish that combines the rich flavors of the Middle East with the satisfying crunch of phyllo dough. Whether you're looking for an impressive appetizer or a hearty main course, Bariwat offers a delightful culinary experience that is sure to impress. With its rich history, nutritional benefits, and the ability to customize to your liking, it's a recipe that can be enjoyed by all.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Bariwat. It was many years ago, when I was just a young girl living in the small village of Kundapur. My grandmother, who was known for her exceptional cooking skills, had invited me into the kitchen to help her prepare a traditional meal for our family.

As we worked side by side, I watched in awe as she effortlessly combined spices, chopped vegetables, and stirred pots bubbling with fragrant curries. The air was filled with the tantalizing smells of cumin, coriander, and turmeric, and I knew that I wanted to learn everything I could from her.

On that particular day, my grandmother was making Bariwat, a savory and spicy dish made with lentils, vegetables, and a special blend of spices. I had never tasted anything like it before, and I was eager to learn how to recreate the dish on my own.

"Pay attention, my dear," my grandmother said, gesturing for me to come closer. "This recipe has been passed down through generations, and it is one of our family's favorites. You must learn how to make it with care and love."

I watched intently as she carefully measured out the lentils, washed them thoroughly, and soaked them in water. She then began to chop onions, garlic, and tomatoes, adding them to a hot pan with ghee and mustard seeds. The kitchen filled with the sound of sizzling as she stirred in curry leaves, green chilies, and a secret blend of spices that she kept hidden in a small tin.

As the ingredients cooked together, a rich and aromatic aroma filled the kitchen, making my mouth water in anticipation. I could hardly wait to taste the final dish, but my grandmother insisted that I pay attention to the process and learn each step by heart.

After simmering the lentils and vegetables together for what seemed like hours, my grandmother finally declared that the Bariwat was ready. She ladled generous portions into bowls, garnishing each with fresh cilantro and a squeeze of lime.

As I took my first bite of the fragrant and flavorful dish, I knew that I had discovered something truly special. The Bariwat was a symphony of flavors – earthy lentils, tangy tomatoes, spicy chilies, and warm spices that danced on my tongue with every bite.

From that moment on, I made it my mission to perfect the recipe for Bariwat. I practiced diligently, experimenting with different spice combinations and cooking techniques until I felt confident in my ability to recreate the dish just as my grandmother had taught me.

Over the years, I have shared the recipe for Bariwat with friends, neighbors, and even strangers who have become curious about the delicious aroma wafting from my kitchen. Each time I prepare the dish, I am reminded of the day when my grandmother first introduced me to the magic of cooking and the joy of creating something delicious from simple ingredients.

As I sit down to enjoy a bowl of Bariwat, I am filled with gratitude for the knowledge and traditions that have been passed down to me through the generations. Cooking has always been a way for me to connect with my past, my family, and the rich culinary heritage that has shaped me into the cook I am today.

And so, as I savor each spoonful of the savory lentil dish, I whisper a silent thank you to my grandmother for teaching me the recipe for Bariwat – a dish that will always hold a special place in my heart and on my dining table.