📝 About This Recipe
These exquisite triangular pastries are a staple of Moroccan 'Ch'hiwate' (delicacies), offering a shattering crispness that gives way to a molten, aromatic center. Combining the tang of traditional Jben-style goat cheese with the melt of mozzarella and the sharpness of feta, they are perfumed with a garden's worth of fresh herbs. Perfectly golden and impossibly light, these briouats represent the sophisticated balance of texture and flavor found in the imperial kitchens of Fez and Marrakech.
🥗 Ingredients
The Cheese Filling
- 250 grams Soft Goat Cheese (at room temperature; traditional Moroccan Jben or Chèvre)
- 150 grams Feta Cheese (crumbled finely)
- 100 grams Mozzarella Cheese (shredded, for elasticity)
- 1 large Egg Yolk (to bind the filling)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Herb Garden
- 1/2 cup Fresh Flat-Leaf Parsley (very finely chopped)
- 1/4 cup Fresh Cilantro (very finely chopped)
- 2 tablespoons Fresh Mint Leaves (minced)
- 2 pieces Green Onions (white and light green parts only, minced)
Assembly and Pastry
- 1 package Warqa or Phyllo Dough (thawed if frozen; 12-inch sheets preferred)
- 100 grams Unsalted Butter (melted and clarified (ghee also works))
- 2 tablespoons Vegetable Oil (mixed with the melted butter for extra crunch)
- 1 large Egg White (lightly beaten, used as 'glue' for sealing)
- 1 tablespoon Sesame Seeds (for optional garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the soft goat cheese, crumbled feta, and shredded mozzarella. Use a fork to mash them together until well combined but still retaining some texture.
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2
Add the egg yolk, grated nutmeg, and black pepper to the cheese mixture. Mix thoroughly; the yolk acts as a stabilizer to prevent the cheese from leaking during frying.
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3
Fold in the finely chopped parsley, cilantro, mint, and green onions. Ensure the herbs are distributed evenly so every bite is fragrant.
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4
Prepare your pastry station. If using Warqa, cut into strips about 2.5 inches wide. If using Phyllo, stack 2 sheets, brush with the butter-oil mixture, and cut lengthwise into long strips.
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5
Keep the pastry strips covered with a damp (not wet) kitchen towel to prevent them from drying out and becoming brittle.
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6
Place one strip of pastry on your work surface. Lightly brush with the melted butter mixture.
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7
Place a rounded tablespoon of the cheese filling at the bottom end of the strip, about 1 inch from the edge.
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8
Fold the bottom corner of the pastry over the filling to form a triangle. Continue folding the triangle upward (flag-style), maintaining the triangular shape until you reach the end of the strip.
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9
Dip your finger into the beaten egg white and smear a small amount on the final flap of the pastry. Tuck the end into the fold or press firmly to seal the briouat perfectly.
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10
Repeat the process until all the filling is used. Place the prepared briouats on a baking sheet lined with parchment paper.
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11
To cook, heat about 1 inch of vegetable oil in a heavy-bottomed skillet over medium heat. Alternatively, for a lighter version, bake at 400°F (200°C) for 15-18 minutes until golden.
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12
If frying, drop the briouats in batches. Fry for 2-3 minutes per side until they reach a deep, honey-gold color. Do not overcrowd the pan.
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13
Remove with a slotted spoon and drain on paper towels for 1 minute to remove excess oil.
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14
Serve immediately while the cheese is molten and the pastry is at its crispiest.
💡 Chef's Tips
Ensure your herbs are completely dry after washing before chopping; excess moisture can make the pastry soggy. If using phyllo dough, use two layers per briouat to ensure the cheese doesn't burst through the thin layers. Don't overfill the triangles; the cheese expands slightly when heated and can cause the pastry to rupture. You can freeze these uncooked! Just place them in a single layer on a tray to freeze, then transfer to a bag. Fry directly from frozen, adding 2 minutes to the cooking time. For a touch of sweetness, drizzle the finished briouats with a tiny bit of warm honey and a sprinkle of toasted sesame seeds.
🍽️ Serving Suggestions
Serve as part of a traditional Moroccan 'Kemia' (appetizer spread) with olives and roasted peppers. Pair with a hot glass of Moroccan Mint Tea to cut through the richness of the cheese. Accompany with a side of spicy Harissa dipping sauce for those who enjoy a kick of heat. Serve alongside a fresh orange and radish salad with cinnamon and orange flower water for a refreshing contrast. Place on a bed of fresh arugula or watercress for a beautiful presentation at a dinner party.