There are several different varieties of briouats but the idea is the same. Packages of filling wrapped up in warka (or filo) and then fried until crunchy. These Moroccan cheese briouats are my kids absolute favorite and a must when it comes to Moroccan iftar recipes.
I have had all kinds in Morocco but the cheese ones usually let me down. I couldn’t figure it out until I watched them being made and learned there’s not a lot of cheese in them at all. There isn’t a lot of cheese used in Morocco, especially in the southern areas so this shouldn’t have been a big surprise to me.
Instead of adding more cheese they’re bulked up using grated boiled eggs. The cheese used is often a processed cheese like Laughing Cow cheese and the other flavors are minimal.
Instead of the traditional briouates recipe, I played with the cheese used, added more flavors and think this final result is much better! You can adjust the sizes or shapes you’d like to make them.
Consider this your starting point.
What Kind of Cheese is Commonly Eaten in Morocco?
In Morocco, the cheese scene is a dairy delight often overlooked. Among the numerous varieties or Moroccan cheese types, one stands out as the most beloved – Jben Beldi, or simply Jben. This fresh, soft, and creamy white cheese is crafted from the milk of goats or cows.
Known for its delightful taste, Jben is a staple in Moroccan breakfasts and a favored filling for briouates. Considered Morocco’s national cheese, Jben Beldi hails from the northern region. Its can be easily made at home and customized with flavors like thyme, olives, nuts, or honey, adding a personal touch to this cherished Moroccan cheese.
Are Briouats Served in the Moroccan Ramadan Table?
Briouats (also known as briwats or birwats) are a common feature during tea time, offering a perfect complement to a warm cup of tea. However, their significance amplifies during the holy month of Ramadan. In anticipation of Ramadan, Moroccan families engage in the time-honored tradition of crafting substantial batches of birwats. These meticulously prepared pastries take center stage during Iftar, the meal that marks the end of the daily fast, creating a flavorful and cherished connection to the rich culinary tapestry of Moroccan recipes for Ramadan.
What are the Best Stuffing for Moroccan Briouats?
The versatility of this Moroccan appetizer lies in the diverse stuffing options available. From kefta or ground meat of chicken and lamb, to cheese, almonds, tuna, shrimp, scallops or lemon, the choices are as varied as your taste buds desire. Briouats, with its perfect blend of crunch and tenderness, can be either fried or baked. Elevating the experience, briouats are often adorned with herbs and spices, adding an aromatic touch to these Moroccan delights.
More Briouat Recipes to Try
Cheese Briouats
Cheese wrapped in dough, what could be better?
Ingredients
- 1 package of filo dough
- 8 oz Greek Feta
- 8 oz shredded mozzerella
- 2 eggs beaten
- 1 tsp crushed garlic
- 1/2 tsp pepper
- melted butter to brush between layers
- 1 egg yolk beaten for brushing on top before baking
Instructions
Thaw filo dough before making this recipe.
Preheat the oven to 375F.
In a large bowl combine the feta, mozzarella, 2 eggs, garlic and pepper. Mash to combine and break apart the feta. The result should be a thick filling.
Cut find dough in half by the width.
Remove one sheet of filo, and brush the layer with butter. Add another sheet of filo on top of this and repeat. Do one final layer (3 total). When the 3rd layer is down, place a tablespoon of filling along the bottom.
Fold over the side ends and then small lip on the bottom and make a 1/2 roll. Make sure to keep the sides tucked in as you roll. (just like a burrito).
Continue to roll until the end and use a little bit of butter to seal the end of the briouat.
Place onto a baking sheet.
Repeat the process until you’re out of filo, or out of filling.
This recipe should make about 15 but it depends on how much filling you are adding.
Brush the tops of the briouats with egg yolk before placing in the oven.
Bake for 15-20 minutes until the pastry is golden brown and starting to flake.
Notes
You can also bake these part way, cool, and pop in the freezer. When you want to use them simply remove from the freezer, thaw and finish baking them!
Jasmine
Wednesday 22nd of March 2023
I made these with parsley too, yummy. I froze them instantly and then remove one or two at a time for a quick snack, 400 F in the air fryer for 10 minutes!
Tasneem
Thursday 7th of April 2022
I’m from Morocco and I just made these so hope they taste good
Amanda Mouttaki
Friday 8th of April 2022
Hope you like them!
Julie
Tuesday 16th of July 2019
These look great, I love all of your posts! When I am in the US I put feta in everything but I was unable to find it on my last trip to Marrakech which made it hard to cook some of my favorites. Can you offer any advice on where/how to buy it there? (I’m heading back next month) Thanks!
Amanda Mouttaki
Thursday 18th of July 2019
It's not very common. You can buy it in large stores like Carrefour or Marjane but it's quite expensive and generally way too salty.
Rookaya
Thursday 23rd of July 2015
Salamun Aleykum:
I would love to chat by email as I cannot access anything from work.
Love what I have seen so far Alhamdolillah.
Insha Allah I will await your email.
Rookaya
Amanda
Sunday 19th of September 2010
Sounds fantastic! Please do let me know how it worked!