We love international cuisine and Moroccan cuisine is one of our favorites. We love spices, the mixture of sweet and salty, the different flavors...
Ingredients:- 2 sheets of brik pasta- 5.3 oz of lamb- 1/2 onion- 1 handful of raisins- 1 tablespoon of honey- 1 handful of almonds and cashews (a handful in total)- 1 tablespoon of ras-el-hanout- 1 splash of olive oil- Cinnamon- Sugar glass
Recipe:- Clean the lamb by removing the white parts of fat and cut it into small squares.- Fry in a pan with olive oil until golden brown.- Peel the onion and cut it into thin strips.- In another pan, sauté the almonds and cashews with a few drops of oil until golden brown.- Chop with a chopper until they remain in small pieces, without getting to have texture of dust.- In the same pan where you have cooked the almonds and cashews, sauté the onion until soft.- Add the lamb, the honey and ras-el-hanout.- Mix everything well and add the raisins.- Grease the brik pasta slices with a few drops of oil and place the lamb filling in the center.- Cover with a layer of cashews and chopped almonds.- Close the sheet of pasta brik making folds to form a package.- Turn it over and place it with the folds down on the other sheet and close in the same way.- Bake at 200º for 15 minutes until the brik paste is crispy, you can brown it more or less to your liking, but without getting burned.- Let it temper a little and sprinkle icing sugar and then cinnamon on top to decorate.
Bon appétit!

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