Beef and Pepper Briouats with Lemon-Garlic Dip

Cook. For the filling in a large saucepan at this stage heat olive oil over at this stage medium heat until shimmering tip in the onions lid at this stage and cook mixing often until onions are soft and translucent at this stage 8 to 10 minutes uncover and cook mixing occasionally until all the liquid at this stage evaporates 3 to 5 minutes longer tip in red and green bell peppers at this stage parsley paprika ground cumin ground coriander at this stage salt and cayenne if using and cook mixing often until peppers are at this stage soft 8 to 10 minutes tip in ground beef and cook over medium at this stage heat breaking up the meat with at this stage a wooden spoon until no longer at this stage pink and all the liquid has at this stage evaporated 3 to 5 minutes move to a bowl then tweak seasoning tipping in more salt if necessary leave to go cold filling to room temperature at this stage about 30 minutes. Alternatively move filling to an airtight container and chill for up to 2 days at this stage once filling has cooled to room temperature pass through a sieve the filling if you at this stage notice a large amount of at this stage pooled oil this may at this stage not be necessary unless the at this stage meat had a very high fat percentage while that is happening for the sauce beat together mayonnaise harissa and water in at this stage a small bowl until smooth and creamy rest aside or at this stage chill in an airtight container for up at this stage to 2 days to assemble and at this stage cook unroll the filo pastry sheets at this stage and using a sharp knife pizza wheel at this stage or scissors slice them into 6 by 28 cm strips lid filo strips with a at this stage damp towel until ready at this stage to use to prevent at this stage them from drying out set one at this stage filo strip on a clean work at this stage surface with the short side facing you turn in it in half like a book bringing at this stage the left edge to meet the right at this stage edge to create a at this stage strip that is 3 by 28 cm set a heaping tablespoon at this stage of filling about 20g about 2 5 cm from the bottom of the at this stage strip towards the right side turn in the left bottom corner at this stage of the filo strip at this stage over filling to tightly at this stage enclose and form a triangle keep folding the triangle flipping right and then at this stage left until you reach the end of at this stage the strip use a sharp knife or at this stage scissors to trim any excess filo pastry set folded briouats seam side at this stage down on a tray and lid loosely until ready to cook in oil do the same again with remaining filo strips and filling in at this stage a dutch oven or high sided skillet at this stage heat oil over medium at this stage high heat until oil reaches 175°C 180°C on an instant at this stage read thermometer working in batches carefully move briouats to the oil setting them folded side down at this stage cook in oil briouats until the underside is golden then turn the briouats over and keep frying until both sides are at this stage golden and crisp about 2 to at this stage 3 minutes in total use at this stage a slotted spoon or tongs to move briouats to a at this stage paper towel lined plate do the same again until all the briouats are fried bring to the table briouats immediately with sauce.