Briwat

Briwat

Briwat (or Briouats) are traditional Moroccan pastries that can be sweet or savory, often served as appetizers or desserts. They are usually made with a thin pastry called warqa or phyllo dough, and filled with a variety of ingredients. Here’s a recipe for both savory and sweet Briwat.

Savory Briwat with Chicken and Almonds

Ingredients:

  • 500g (1 lb) chicken breast, finely chopped or ground
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup blanched almonds, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 egg, beaten
  • 250g (1/2 lb) phyllo dough or warqa pastry
  • Vegetable oil for frying

Instructions:

  1. Prepare the Filling:
    • Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until softened.
    • Add the chopped chicken to the pan, along with the cumin, ginger, cinnamon, turmeric, paprika, salt, and pepper. Cook until the chicken is fully cooked through.
    • Stir in the chopped almonds and fresh cilantro. Cook for another 2-3 minutes, then remove from heat and let cool slightly.
  2. Assemble the Briwat:
    • Cut the phyllo dough into long strips, about 3 inches wide. Keep the dough covered with a damp towel to prevent it from drying out.
    • Place a spoonful of the chicken mixture at one end of a phyllo strip. Fold one corner over the filling to form a triangle, and continue folding in a triangle pattern until the strip is fully wrapped around the filling.
    • Brush the end of the strip with beaten egg to seal the briwat.
  3. Fry the Briwat:
    • Heat vegetable oil in a deep pan over medium-high heat. Fry the briwat in batches until golden and crispy on all sides, about 2-3 minutes per side.
    • Drain on paper towels and serve hot.

Sweet Briwat with Almonds and Honey

Ingredients:

  • 200g (1 cup) blanched almonds
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon orange blossom water (optional)
  • 250g (1/2 lb) phyllo dough or warqa pastry
  • 2 tablespoons melted butter
  • 1 egg, beaten
  • 1/2 cup honey
  • Vegetable oil for frying

Instructions:

  1. Prepare the Filling:
    • Grind the blanched almonds in a food processor until they are finely chopped but not turned into a paste.
    • Mix the ground almonds with sugar, cinnamon, and orange blossom water (if using).
  2. Assemble the Briwat:
    • Cut the phyllo dough into long strips, about 3 inches wide. Brush each strip lightly with melted butter.
    • Place a spoonful of the almond mixture at one end of the strip. Fold one corner over the filling to form a triangle, and continue folding in a triangle pattern until the strip is fully wrapped around the filling.
    • Brush the end of the strip with beaten egg to seal the briwat.
  3. Fry the Briwat:
    • Heat vegetable oil in a deep pan over medium-high heat. Fry the briwat in batches until golden and crispy on all sides, about 2-3 minutes per side.
    • Drain on paper towels.
  4. Coat with Honey:
    • Warm the honey in a small saucepan over low heat. Dip each briwat into the warm honey, making sure they are well coated.
    • Place on a wire rack to allow excess honey to drip off. Let them cool slightly before serving.

Tips:

  • Baking Option: For a lighter version, you can bake the briwat instead of frying. Brush them with melted butter and bake at 350°F (180°C) for about 20 minutes, or until golden brown.
  • Make Ahead: Briwat can be assembled ahead of time and frozen before frying or baking. Cook them directly from frozen, adding a couple of extra minutes to the cooking time.

Enjoy your sweet or savory Briwat!