Kefta Briouat

500 g ground meat
2 tsp SIDS HOT WORCESTER SAUCE
1 onion, finely chopped
1 tsp paprika
1 tsp cumin
2 tsp SIDS SALT & PEPPER
1 tsp cinnamon
4 tbsp rice bran oil (for cooking meat)
Handful fresh parsley leaves, chopped
3 eggs, lightly beaten
500 g warqa, filo dough or large spring roll wrappers
4 tbsp butter, melted (for folding the briouats)
1 egg yolk, lightly beaten (for folding the briouats)
Rice bran oil, for frying

Mix the ground meat with the onion, SIDS HOT WORCESTER SAUCE, SIDS SALT & PEPPER and spices. Add oil to a large frying pan then add the ground meat. Cook over medium heat, stirring to break up the meat into fine pieces until well browned and thoroughly cooked.
Stir in the parsley and the three eggs and cook over medium-high heat just until the liquids are absorbed. You should be able to pack and mould the meat. Set the kefta filling aside.
Fold the briouats: With scissors, cut the pastry dough into strips about 6 cm wide. Place a single strip of warqa or spring roll wrapper – or two layered strips of phyllo dough – on your work surface. (If the strip of warqa is less than 20 cm, use two layers.) Lightly brush butter on the bottom ⅔ of the dough. Place a large tablespoon of filling towards the bottom of the strip and fold the bottom up to enclose the filling. Fold the bottom left corner of the enclosed dough upwards to the right, aligning it with the right edge of the strip. Flip the bottom right corner upwards to the left, aligning it with the left edge of the dough. You should see a triangle take shape. Continue folding the triangle, flipping right and then left in this manner, until you reach the end of the dough.
Trim any excess length off the edge of the dough, dab it with a little egg yolk and tuck the end of the dough into the "pocket" formed by the open edge of dough on the briouat. You can use the tip of a butter knife or your scissors to help tuck in the flap of dough.
Cook or freeze the briouats: Deep fry the briouats in hot oil until light golden brown. Drain and serve. Briouats stay warm for a long time, but if frying them well in advance of serving, you can reheat them in a 175°C oven for 5-10 minutes.