Hot, stuffed phyllo shapes called briouats are delectable appetizers. Folded into small
triangles, cigar-shaped cylinders, or even rectangles, they come with an array of fillings,
from spiced ground kefta to sweet milky rice (see page 59). My favorite is this one with
fresh unsalted cheese called jben—especially with a brushing of honey to give the crispy
rolls a pleasing sweetness. Alternatively, dust the fried briouats with powdered sugar
and cinnamon.

briouats bil jben
1⁄2 lb/225 g ricotta, fresh semisoft farmer’s
cheese, or Mexican queso fresco
1 large egg
Heaped 1 Tbsp finely chopped fresh cilantro
4 sheets phyllo dough or warqa (see page 46),
plus more in case of breakage
Olive oil for brushing
1 egg yolk, whisked
Light olive oil or vegetable oil for frying
1 Tbsp toasted sesame seeds
In a medium mixing bowl, blend the cheese, egg,
and cilantro with a fork.
On a clean, flat work surface, unroll the
phyllo sheets. Cut into strips about 3 in/7.5 cm
wide and at least 9 in/23 cm long. Arrange a
couple of the strips facing away from you; cover
the remaining strips with plastic wrap to keep
them from drying out. Lightly brush the strips
with olive oil.
Place 1 Tbsp of the cheese mixture on the
end of each strip closest to you. Fold over to
form a triangle, then fold again to form another
triangle, and so on to the end. Brush the end of
the triangle with egg yolk and fold the loose end
over the brushed yolk. Place the triangles on a
plate without letting them touch. Repeat with
the remaining phyllo strips and cheese filling.
Have ready six dessert plates. Place a generous
dollop of honey in the middle of each.
In a large skillet or sauté pan over high heat,
heat at least B⁄c in/12 mm of oil until the surface
shimmers. Reduce the heat to medium. Working
in small batches, gently place the phyllo triangles
in the oil and fry, turning once, until firm and
golden brown, 30 seconds to 1 minute. Transfer
with a slotted spoon to paper towels to drain.
Place two or three rolls on each plate, drizzle
with honey, and sprinkle with the sesame seeds.
Serve hot.
MOROCCO • 61 • Bread and Savory Pastries