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.

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.

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.

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.

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.