Briwat bil Jibn

Briwat are Morocco's crispy fried pastries — delicate parcels of warqa dough folded into triangles around savory or sweet fillings and deep-fried to a shattering golden crunch. The cheese version, fragrant with fresh herbs and preserved lemon, is a staple of Moroccan wedding spreads and Ramadan iftar tables. The name comes from the Amazigh word for 'small wrapped thing,' and they are eaten piping hot with sweet mint tea.

Serves: 4–6 (makes about 20 pastries)

Ingredients

• 10 sheets filo pastry, each halved lengthwise into long strips
• 250g (9 oz) soft fresh cheese (cream cheese, fromage frais, or young goat cheese)
• 50g (1.75 oz) ricotta
• ½ preserved lemon, rind only, finely diced
• Large handful flat-leaf parsley, finely chopped
• 2 tbsp fresh coriander, finely chopped
• 1 egg, beaten (for sealing)
• ½ tsp ground cumin
• ¼ tsp white pepper
• Neutral oil, for deep-frying
• Honey, to drizzle (optional, traditional)

Instructions

1. Mix the fresh cheese, ricotta, preserved lemon, parsley, coriander, cumin, and white pepper until well combined. Taste and season.
2. Lay a filo strip on a clean surface. Keep remaining sheets covered with a damp cloth at all times to prevent drying. Brush the strip lightly with beaten egg.
3. Place a heaped teaspoon of filling near the bottom corner. Fold the corner diagonally over the filling to form a triangle. Continue folding in triangles up the length of the strip, as you would fold a flag. Seal the final flap with beaten egg. Repeat with all remaining strips.
4. Heat oil in a deep saucepan to 170°C (340°F). Fry briwat in batches of 4–5 for 2–3 minutes per batch, turning once, until deep golden and crisp all over.
5. Remove with a slotted spoon and drain on a wire rack. Drizzle with honey while still very hot if desired — the sweet-savory contrast is traditional in Fes and Meknes.
6. Serve immediately; briwat are best within 10 minutes of frying.

Cook's Notes: Work quickly with filo — it dries and cracks within seconds of exposure to air. Uncooked briwat freeze excellently; lay flat on a tray until firm, then bag and store for up to 2 months. Fry directly from frozen, adding 2 minutes to the cooking time.