Moroccan pastela

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!