Crispy Minced Lamb Samosas with Spring Roll Wrappers

Crispy, golden, and packed with flavor, these minced lamb samosas are wrapped in delicate spring roll sheets for a light, flaky crunch.

Perfect for appetizers, snacks or during Ramadan’s iftar, they’re filled with aromatic spices and juicy lamb, creating an irresistible bite every time.

Serve them with chutney for a delicious twist on a classic favorite.

Moroccan Kefta Bricks – A Crispy, Flavor-Packed Delight

These Moroccan kefta bricks, or minced lamd samosa are so delicious and easy to make that they’ll become a staple on your Iftar table during Ramadan.

Filled with fragrant ground lamb (or beef if you prefer it), infused with garlic, ginger, and ras el hanout, these crispy delights are wrapped in delicate brick pastry (spring rolls sheets).

Whether baked or fried to golden perfection, they offer an irresistible crunch in every bite.

This kefta briouate recipe is a personal favorite in my home, especially for my husband, who loves his bricks packed with bold spices and a touch of harissa heat.

To keep things simple, I shape his into cigar-like rolls, while ours take the classic triangle form—just like the Algerian bourek.

Perfect alongside a comforting bowl of vermicelli chorba or harira, these crispy kefta samosas aren’t just for Ramadan! They shine as a party appetizer, an elegant addition to a dinner buffet, or a quick summer meal with a fresh salad.

While I love making my own homemade brick pastry, I ran out after preparing a pastilla the other day. Too tired to make more, I used spring rolls sheets instead—and they turned out absolutely perfect!

Ingredients for Moroccan minced lamb samosa

Here’s everything you need to create these crispy, flavor-packed Moroccan kefta samosas. Each ingredient adds depth, aroma, and a perfect balance of spices to make every bite irresistible.

• 4 to 5 brick pastry sheets – Thin and crispy pastry sheets that give the bricks their signature crunch. You can also use spring roll wrappers if needed.
• 300g ground lamb– Juicy and flavorful, this forms the hearty filling of the bricks. You can also use beef for a richer taste.
• 1/2 finely chopped onion – Adds a subtle sweetness and enhances the depth of flavor.
• 1 garlic clove, minced – Brings a bold, aromatic kick that pairs perfectly with the spices.
• 2 tablespoons extra virgin olive oil – Used for sautéing the filling, adding richness, and enhancing the flavors.
• 1 cm fresh ginger, finely chopped – Provides warmth and a slight zestiness to balance the other spices.
• 1/4 teaspoon turmeric – Infuses the filling with a golden color and a mild earthy taste.
• 1/4 teaspoon ras el hanout – A fragrant Moroccan spice blend that gives the filling its signature depth and warmth.
• 1/8 teaspoon cumin – Adds a warm, nutty flavor with a hint of smokiness.
• 1/8 teaspoon black pepper – Brings a mild heat and enhances the overall seasoning.
• 1/8 teaspoon sweet paprika – Contributes a subtle smokiness and mild sweetness.
• 1/2 teaspoon harissa – A bold, spicy chili paste that adds heat and a rich, slightly tangy flavor. Adjust to taste.
• Chopped parsley – Adds a fresh, herby contrast to the rich, spiced filling.
• Salt to taste – Enhances all the flavors, bringing everything together perfectly.
• 2 eggs – Helps bind the filling and adds a creamy texture to balance the spices.

How to Make Moroccan Kefta Bricks – Step-by-Step Guide

Making these crispy Moroccan kefta bricks is simple and rewarding. Follow these detailed steps to get a perfectly spiced, golden-crispy snack that melts in your mouth.

1. Prepare the Filling

Before starting, here are some additional filling ideas: you can try a mix of cheese and spinach, mashed potatoes with spices, or even seafood for a twist!

Now, let’s make the kefta filling:

• Sauté the onion – Heat a little olive oil in a pan over medium heat. Add the finely chopped onion, cover, and cook until it turns soft and translucent.
• Add garlic and ginger – Stir in the minced garlic and grated ginger, then sauté for another minute until fragrant.

2. Cook the Kefta Mixture

• Brown the meat – Add the minced to the pan. Use a wooden spoon to break it apart so it cooks evenly.
• Season well – Sprinkle in the spices: ras el hanout, cumin, paprika, turmeric, black pepper, and salt. Stir well to coat the meat in the spices.
• Let it simmer – Cover the pan, reduce the heat to low, and let it cook gently. Stir occasionally to ensure even cooking.
• Enhance the flavor – Once the meat is cooked through, mix in the chopped parsley and harissa for an extra kick of spice.

3. Add the Eggs

• Lightly beat the eggs – Crack the two eggs into a bowl and whisk them slightly.
• Incorporate into the meat – Pour the eggs into the pan with the cooked kefta and stir continuously to prevent them from sticking.
• Cook gently – Allow the eggs to set while stirring occasionally. You want soft, visible pieces of egg rather than a fully scrambled texture.
• Cool the filling – Once done, remove from heat and let the mixture cool completely. This helps prevent the pastry from becoming soggy when folding.

4. Assemble the Bricks

• Cut the pastry sheets – Slice each brick pastry sheet in half.
• Add the filling – Place about a tablespoon of the cooled kefta mixture onto one end of the pastry sheet.
• Fold into triangles – Fold the pastry over the filling, then keep folding in a triangle pattern until fully wrapped. Ensure the edges are sealed to prevent leaks while frying.

5. Fry to Perfection

• Heat the oil – In a deep frying pan, heat oil until hot but not smoking.
• Fry the bricks – Carefully place the bricks in the hot oil and fry them on both sides until they turn golden brown and crispy.
• Drain excess oil – Remove the cooked bricks and place them on a plate lined with paper towels to absorb excess oil.

6. Serve and Enjoy

These crispy kefta bricks are best served warm alongside a bowl of harira or vermicelli soup. They also pair wonderfully with a fresh salad and a side of dipping sauce like harissa mayo or mint yogurt.

How to Store, Freeze, and Reheat Moroccan Kefta Bricks (Samosas)

You can absolutely prepare these kefta samosa ahead of time and store them for later.

Here’s the best way to store, freeze, and reheat them while keeping them crispy and flavorful.

1. Storing Leftover Cooked Bricks

If you have leftover cooked kefta bricks, follow these steps to keep them fresh:

• Refrigeration: Place the cooled bricks in an airtight container or wrap them in foil. Store in the fridge for up to 3 days.
• Prevent Sogginess: Layer them with parchment paper to avoid them getting soggy from moisture.

2. Freezing Uncooked Bricks (Best Method for Meal Prep!)

Freezing uncooked bricks is the best way to prepare them in advance while keeping their crisp texture intact.

– How to Freeze Uncooked Bricks

1. Assemble the bricks as per the recipe but do not fry them.
2. Arrange them in a single layer on a tray lined with parchment paper.
3. Flash freeze for 1 hour – This prevents them from sticking together.
4. Transfer to a freezer bag or airtight container – Label with the date.
5. Freeze for up to 3 months.

Tip: You can fry or bake them directly from frozen—no need to thaw!

3. Freezing Cooked Bricks

If you want to freeze already cooked bricks:

1. Let them cool completely before freezing (to prevent condensation).
2. Wrap individually in plastic wrap or foil, then place in a freezer-safe container.
3. Freeze for up to 2 months.

Best for: Quick snacks—just reheat in the oven or air fryer for a crispy finish!

4. Reheating for Maximum Crispiness

To keep them crispy, not soggy, avoid microwaving. Here’s the best way to reheat both cooked and frozen bricks:

– From the Fridge (Cooked Bricks)

• Oven/Air Fryer: 180°C (350°F) for 10-12 minutes until crispy.
• Pan Frying: Reheat in a dry non-stick pan over medium heat for a few minutes on each side.

– From Frozen (Uncooked Bricks)

• Deep Frying: Fry directly in hot oil until golden brown. No need to thaw.
• Baking: 200°C (400°F) for 15-18 minutes, flipping halfway.
• Air Frying: 190°C (375°F) for 12-15 minutes, spraying lightly with oil.

Avoid microwaving, as it makes them soft and chewy instead of crispy.

Final Tips for Prepping Ahead

• If freezing uncooked bricks, make a big batch—perfect for Ramadan or quick appetizers.
• Always fry or bake directly from frozen for best texture.
• If making ahead for a party, refrigerate filled (but uncooked) bricks for up to 24 hours before frying or baking.

Other recipes to try

• Indian potato beef and green pea samosa
• Homemade Lebanese falafel
• Avocado deviled eggs recipe
• Lebanese Tabbouleh