Gather the ingredients.

Mix the ground meat with the onion and spices in a bowl.

Melt 4 tablespoons of the butter in a large skillet or frying pan and add the ground meat mixture. Cook over medium heat, stirring to break up the meat into fine pieces until the meat is 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. Set the kefta filling aside.

With scissors, cut the pastry dough into strips about two-and-a-half inches wide. Place a single strip of warqa or spring roll wrapper on your work surface.

Melt the remaining butter and lightly brush melted butter on the bottom two-thirds of the dough strips.

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 to form a triangle.

Continue folding the triangle, flipping right and then left, 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.

Deep fry the briouats in hot oil until light golden brown. Drain and serve.