**Morocco, in World Showcase, serves some of the most  exotic cuisine available at Walt Disneyworld. Spices of all  kinds are found in appetizers, main dishes and desserts.  Serve up something different tonight (belly dancing is  optional).

Here are a few recipes for items similar to those found in  Morocco/Epcot:

Moroccan Beef Briouats (bree-wats)

1 lb lean ground beef

1 medium onion, grated (1/2 C.)

1/2 t. ground cinnamon

1/2 t. salt

1/4 t. black pepper

1/4 t. Harissa *

1/4 t. tumeric

3 sprigs fresh coriander, chopped fine

juice of 1 lemon

2 T. vegetable oil

1 egg, beaten

1 lb fillo sheets, 12X17" each

vegeatble oil for frying

Put all the ingredients, except the egg, in a skillet and  stir-fry over low heat for 10 minutes to evaporate the  moisture. The mixture should be dry. Cool well. Add the  egg and mix.

Briouats may be formed into triangles or cigar shapes  and then fried until golden.

Triangles:

Take several fillo sheets and divide them in half  lengthwise and crosswise so that you have sheets that  are 6 inches wide by 8.5 inches long. Fold them  lengthwise so that you have fillo strips 3 inches wide.

Take a heaping teaspoon of filling and put in the lower left  side of the fillo. Fold it over to the right to make a triangle.  Then fold it over to the left and to the right again until you  have folded the entire sheet into a triangle. Seal the  package with beaten egg or a light mixture of flour and  water.

Heat oil in a skillet, over low/medium heat, and brown  pastries for about 2 minutes.

Cigar Shapes:

Take 1 fillo sheet, cut 6 inches wide by 8.5 inches long,  and on the short end nearest you put 1 tablespoon of the  filling. Fold the long left and right sides of the fillo over to  meet in the center into a cigar shape 3 inches wide,  covering the filling. Fold the short end near you over once  firmly. Then fold it two times more to shape the cigar.  Seal the final fold with beaten egg or flour paste.

Fry in oil about 3 minutes.

* Harissa

1 lb dried red chili peppers

1 T. ground cumin

1/4 C. white vinegar

10 cloves garlic

1/2 t. salt

1/4 C. corn oil

Soak the chili peppers in water for 2 hours and drain.  Open the peppers and remove and discard the seeds and  stems.

Mix all the remaining ingredients with the peppers in a  food processor, grinding until smooth but not  excessively so. Store in a glass bottle in the refrigerator.  Makes 2 cups.

Source: The Great Book of Couscous ( Copeland Marks)