Caramelized onions and red bell peppers lend sweetness to these briouats, while paprika, cumin, coriander provide an additional layer of flavor.
1/2 cup finely chopped red bell pepper 1 teaspoon ground paprika1/2 teaspoon Diamond Crystal kosher salt, or more to taste; for table salt use half as much by volume16 sheets filo pastry 3 tablespoons mayonnaiseIn a large saucepan, heat olive oil over medium heat until shimmering. Add the onions, cover, and cook, stirring often, until onions are soft and translucent, 8 to 10 minutes. Uncover and cook, stirring occasionally, until all the liquid evaporates, 3 to 5 minutes longer.
Add red and green bell peppers, parsley, paprika, ground cumin, ground coriander, salt, and cayenne and cook, stirring often, until peppers are soft, 8 to 10 minutes. Add ground beef and cook over medium heat, breaking up the meat with a wooden spoon, until no longer pink and all the liquid has evaporated, 3 to 5 minutes. Transfer to a bowl, then adjust seasoning, adding more salt if necessary. Cool filling to room temperature, about 30 minutes; alternatively, transfer filling to an airtight container and refrigerate for up to 2 days. Once filling has cooled to room temperature, strain the filling if you notice a large amount of pooled oil .
Place one filo strip on a clean work surface, with the short side facing you. Fold it in half like a book, bringing the left edge to meet the right edge, to create a strip that is 3-by-11 inches. Place a heaping tablespoon of filling about 1 inch from the bottom of the strip towards the right side. Fold the left bottom corner of the filo strip over filling to tightly enclose and form a triangle. Continue folding the triangle, flipping right and then left until you reach the end of the strip.
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