Briwat bil Jben are crispy, golden Moroccan pastries filled with creamy fresh cheese, fragrant herbs, and eggs — a savoury treat often served during Ramadan, weddings, and holiday feasts.
The soft cheese used is traditionally jben (a Moroccan-style farmer’s cheese), though fresh goat cheese or ricotta makes a great substitute.
These triangles are wrapped in warqa (Moroccan pastry) or filo dough, then deep-fried until golden and flaky. Serve them hot with fresh mint tea or as part of a mezze platter.
⦁ 6½ oz (200 g) jben, goat cheese, or ricotta
⦁ ¼ cup (50 g) butter
⦁ Pinch of salt and ground black pepper
⦁ Few fresh thyme leaves
⦁ 3 eggs, beaten
⦁ 10 sheets warqa or filo pastry
⦁ Oil for deep frying
1. In a saucepan over low heat(approx. 60–70°C / 140–160°F), combine the cheese, butter, salt, pepper, thyme, and beaten eggs.
2. Whisk constantly until the mixture thickens, then remove from heat and let cool.
3. Cut each pastry sheet into four long strips.
4. Place 1 tsp of the cooled filling at the end of each strip.
5. Fold into triangles by alternating corner-to-corner folds until sealed. Tuck in the edge like an envelope.
6. Heat oil in a deep pan to medium heat (175°C / 350°F).
7. Fry briwats for 3–4 minutes, turning occasionally until golden brown.
8. Drain on paper towels and serve hot.
🛒 Choosing Ingredients
✔ Jben or Fresh Cheese – Traditional Moroccan jben is ideal, but goat cheese or ricotta works well for creaminess
✔ Butter – Adds richness and helps bind the filling; use unsalted for better control
✔ Thyme – Fresh thyme adds aroma and pairs well with soft cheese; mint or parsley are great alternatives
✔ Warqa or Filo – Use thin, flexible sheets; filo should be thawed completely and covered with a damp cloth to prevent drying
👩🍳 Preparation Tips
✔ Low Heat for Filling – Cook gently (approx. 60–70°C / 140–160°F) to avoid scrambling the eggs
✔ Cool Before Filling – Let the cheese mixture cool to prevent soggy pastry and easier handling
✔ Neat Triangle Folds – Fold tightly but not too firmly to avoid tearing the dough
✔ Seal Well – Tuck or lightly brush the final flap with water or egg yolk to keep the briwat sealed during frying
🔥 Frying Techniques & Temperatures
✔ Oil Temp: 175°C / 350°F – Ideal for a crisp, golden finish without over-browning
✔ Test First – Drop a small piece of pastry in the oil; it should sizzle and rise slowly
✔ Don’t Overcrowd – Fry in batches to maintain even temperature and texture
✔ Flip Gently – Turn once or twice for even coloring, using tongs or a slotted spoon
🍽 Serving & Storage
✔ Serve Hot – Best enjoyed fresh with mint tea, harira, or part of a mezze spread
✔ Make-Ahead Tip – Assemble and freeze uncooked briwats in a single layer, then store in bags
✔ Reheat from Frozen – Fry directly from frozen at 175°C / 350°F, adding 1 extra minute
✔ Optional Garnish – Dust lightly with powdered sugar and cinnamon for a sweet-savory twist (popular in some regions)