Briouates are Morocco’s answer to spring rolls — thin sheets of warqa pastry folded around a savory filling, here a spiced chicken mixture, then fried until crackling crisp. They’re a fixture on the harira table during Ramadan and just as welcome as an everyday appetizer.

Savory Briouates, Folded and Fried

Getting a tight fold is what keeps the filling sealed in while frying, since any gaps let oil seep in and turn the pastry soggy instead of crisp. If you’re in the mood for something sweet instead, my almond briouates use the same folding technique with a cinnamon-almond filling.

1. Chicken briouat filling (classic)
   • On medium heat, melt butter then add olive oil.
   • Add garlic; let it get lightly golden.
   • Dunk in ½ chicken; coat in the buttery garlic sauce.
   • Spice with salt, black pepper, ginger, turmeric, and a touch of cinnamon.
   • Add preserved lemon (chopped) and a pinch of saffron.
   • Optional heat: 2 tsp harissa — plenty of onions will balance it.
   • Stir in parsley, cilantro, and the onions.
   • Cover and cook 40 min, flipping the chicken at ~20 min.
   • For briouat filling: remove chicken; whisk in 2 eggs and cook until the sauce is an almost dry omelette.
   • When chicken is cool, shred into strips; add green olives (sliced) to the omelette, fold in the shredded chicken; cool completely.
2. Shrimp + chermoula + vermicelli filling
   • Make chermoula: parsley, cilantro, garlic, lemon juice, tomato paste, olive oil, salt, coriander, cumin, paprika, black pepper, chili powder, splash of water; mix well.
   • Pan: butter + olive oil on medium heat; add sliced garlic, chili flakes, a few capers.
   • Add shrimp; sear about 2 min. Pour in chermoula; cook ~3 min, then remove shrimp (don’t overcook).
   • Add onions + bell peppers; cover 10 min until soft, then uncover to evaporate excess liquid.
   • Soak vermicelli in hot water 10 min; drain and chop into short pieces.
   • Toss vermicelli with the veg; fold shrimp back in briefly; cool completely.
3. Vegan veggie filling
   • Heat vegetable oil; add garlic + freshly grated ginger; cook ~2 min.
   • Optional aroma: crushed pink peppercorns (or black pepper).
   • Add spring onion (roughly chopped); splash of hot water, then cabbage + bell peppers.
   • Cover 15 min, then season with soy sauce; cook off moisture. Freestyle other veg as you like.
   • Cool completely (great for air-fryer briouats).
4. Wrap setup
   • Seal paste: flour + water to a thick paste.
   • Egg wash: 1 egg + 1 Tbsp milk.
   • Vegan glaze: 1 Tbsp oil + 1 tsp paprika + 1 tsp soy sauce (to mark vegan pieces).
   • Wrappers: thaw spring-roll sheets in the fridge; keep covered. Stack ~10 sheets, fold into three strips, cut; keep covered to prevent drying.
5. Fold the briouats (triangles)
   • Lightly oil the work surface; use two strips per briouat for strength.
   • Add a heaped Tbsp filling at one end; fold side-to-side into a triangle, tucking each turn.
   • Seal ends with the flour-water paste (envelope style).
6. Cook
   • Brush both sides: egg wash (regular) or vegan glaze (vegan).
   • Deep-fry for the richest flavor, or bake 180 °C / 356 °F ~30 min.
   • Air-fry 180 °C / 360 °F ~20 min — golden, brown, crispy is the target.