Introduction
These beautiful golden pastry rolls are inspired by the dish shown in your picture. They are crispy on the outside, filled with a delicious savory mixture, and baked until golden brown. They look perfect for a family dinner, a special celebration, Ramadan, a party, or a delicious homemade snack.
The dish resembles Moroccan-style briouats, also called briwates, made with thin pastry sheets and a flavorful filling. Briouats can be prepared with chicken, beef, seafood, cheese, or vegetables. They may be triangular, rectangular, or rolled into cigar shapes.
In this recipe, we will prepare rectangular chicken briouats with onion, herbs, spices, and cheese. The filling is juicy and flavorful, while the pastry becomes beautifully crisp in the oven.
This recipe is easy to follow and can be adapted according to your taste. If you prefer a vegetarian version, you can replace the chicken with potatoes, spinach, mushrooms, or mixed vegetables.
The result is a delicious Moroccan-inspired pastry that looks elegant and tastes even better.
Oven-bakedSavory pastryMoroccan-inspired
Prep: 45 min
Cook: 30–40 min
Serves: 6–8
Ingredients
1. For the Chicken Filling
You will need:
- 500 g chicken breast or boneless chicken thighs.
- 2 medium onions, finely chopped.
- 2 tablespoons olive oil.
- 2 cloves garlic, minced.
- 1 tablespoon chopped fresh parsley.
- 1 tablespoon chopped fresh coriander (cilantro).
- 1 teaspoon ground ginger.
- 1 teaspoon turmeric.
- ½ teaspoon black pepper.
- ½ teaspoon cumin.
- ½ teaspoon salt, or to taste.
- ½ teaspoon paprika, optional.
- 100 ml water or chicken stock.
- 1 egg, optional, to bind the filling.
- 100–150 g grated mozzarella or cheddar cheese, optional.
These ingredients create a rich and aromatic filling. The onions add sweetness, while the ginger, turmeric, cumin, and herbs give the chicken a Moroccan-inspired flavor.
2. For the Pastry
- 10–12 sheets of Moroccan warqa, brick pastry, or thin filo pastry.
- 50–75 g melted butter.
- 2 tablespoons vegetable oil.
- 1 tablespoon flour.
- 2 tablespoons water, to make a sealing paste.
You can use brick pastry sheets, which are commonly used in Moroccan cooking. Filo pastry is also a good alternative, but it is more delicate and should be handled carefully.
3. For Decoration
- 1 egg yolk mixed with 1 tablespoon milk, optional.
- Sesame seeds, optional.
- Chopped fresh parsley.
- A little melted butter or olive oil.
The egg wash gives the rolls a deeper golden color, while sesame seeds add a pleasant finishing touch.
Instructions and Methods
Step 1: Prepare the Chicken
Begin by preparing the chicken.
If using chicken breast, remove any excess fat and cut it into small pieces. Chicken thighs can also be used because they remain juicy and flavorful.
Place the chicken in a saucepan with the chopped onions, garlic, olive oil, ginger, turmeric, black pepper, cumin, salt, and paprika.
Add the water or chicken stock.
Cover the saucepan and cook over medium heat for approximately 20–25 minutes, or until the chicken is fully cooked.
Stir occasionally and check that the chicken is tender.
The chicken should reach an internal temperature of 74°C (165°F) for food safety.
Once cooked, remove the chicken from the saucepan and allow it to cool slightly.
Step 2: Shred the Chicken
When the chicken is cool enough to handle, shred it using two forks.
You can also chop it finely with a knife.
The pieces should be small enough to fit easily inside the pastry.
Return the shredded chicken to the saucepan with the cooked onions and remaining juices.
Cook for another 3–5 minutes until the mixture becomes flavorful and most of the excess liquid has evaporated.
This is important because a wet filling can make the pastry soggy.
Add the chopped parsley and coriander.
Mix everything together.
Taste the filling and adjust the salt or spices if necessary.
At this point, you should have a delicious, aromatic chicken mixture.
Step 3: Add the Cheese
If you want a creamy and cheesy filling, add the grated mozzarella or cheddar cheese.
Allow the chicken mixture to cool slightly before adding the cheese.
Mix gently until the cheese is distributed throughout the filling.
You can also add a little cream cheese for extra creaminess.
For a traditional-style Moroccan briouat, cheese is optional. The chicken, onion, and herbs alone make a wonderful filling.
Allow the mixture to cool completely before assembling the pastry.
Tip: Never put a very hot filling directly onto delicate pastry sheets. The heat can soften or tear the pastry.
Step 4: Prepare the Pastry Sheets
Place your pastry sheets on a clean work surface.
If using filo pastry, cover the unused sheets with a slightly damp kitchen towel so they do not dry out.
Mix the melted butter and vegetable oil in a small bowl.
Brush one pastry sheet lightly with the butter mixture.
If using filo, you can place a second sheet on top for extra strength.
Cut the pastry into rectangular pieces, approximately 15 × 25 cm, depending on the size of your sheets.
The exact dimensions do not matter as long as you can fold the pastry securely around the filling.
Step 5: Make the Flour Sealing Paste
In a small bowl, mix:
- 1 tablespoon flour.
- 2 tablespoons water.
Stir until you have a smooth paste.
This paste will help seal the pastry and prevent the filling from escaping during baking.
Do not make it too watery. It should have a thick, glue-like consistency.
Step 6: Assemble the Briouats
Place one tablespoon of chicken filling near the lower edge of a pastry rectangle.
Do not overfill the pastry. Too much filling can cause the rolls to burst while baking.
Fold the bottom edge over the filling.
Fold the sides inward.
Continue rolling the pastry tightly until you have a neat rectangular parcel.
Brush the final edge with the flour paste and press gently to seal.
Repeat with the remaining pastry sheets and filling.
Arrange the finished rolls on a baking tray lined with parchment paper.
Place the seam side down so the pastry stays closed.
Step 7: Prepare the Baking Tray
Preheat your oven to 190°C (375°F).
Line a baking tray with parchment paper.
Arrange the pastry rolls in a single layer.
Leave a little space between them so the hot air can circulate.
Brush the tops with melted butter or a little olive oil.
For a deeper golden finish, brush them with an egg yolk mixed with milk.
Sprinkle sesame seeds on top if desired.
The butter helps the pastry become crisp and golden during baking.
Step 8: Bake Until Golden Brown
Place the tray in the preheated oven.
Bake for approximately 25–35 minutes, depending on the size and thickness of the rolls.
Turn the tray halfway through baking if your oven browns unevenly.
The pastry should become golden brown and crisp.
The filling is already cooked, so the main goal is to heat the inside and achieve a beautiful crispy exterior.
When the rolls are ready, remove them from the oven.
Allow them to cool for 5–10 minutes before serving.
Be careful when biting into freshly baked pastry because the filling may be very hot.
History of Moroccan Briouats
Moroccan briouats are a popular type of pastry found in Moroccan cuisine. They are made using thin pastry sheets, often called warqa or brick pastry, and can contain sweet or savory fillings.
Briouats are commonly associated with Moroccan hospitality, celebrations, and Ramadan meals. They are often served as appetizers, snacks, or part of a larger meal.
The pastry is known for its delicate, crispy texture. Traditional fillings may include spiced ground meat, chicken, seafood, cheese, or almonds and honey for sweet versions.
Moroccan cuisine is famous for combining aromatic spices with fresh herbs, onions, and carefully prepared fillings. Briouats reflect this culinary tradition by bringing together simple ingredients in an elegant pastry.
Different families and regions have their own ways of preparing and folding briouats. Some make triangles, while others prepare rectangular parcels or rolls.
The recipe in this guide is a homemade baked version inspired by the rectangular golden pastries shown in your image.
Formation and Texture
The formation of these pastry rolls is important because it determines their appearance and texture.
The pastry should be folded firmly enough to hold the filling but not so tightly that it tears.
The filling should be moist and flavorful, but not watery.
The oven creates the crisp outer layer while heating the chicken and cheese inside.
When you cut or bite into the finished pastry, you should experience:
- A golden, crispy exterior.
- A tender chicken filling.
- Soft onions and fragrant herbs.
- A delicious combination of savory spices.
- Optional melted cheese for extra richness.
The contrast between the crunchy pastry and soft filling makes these rolls especially enjoyable.
Serving Suggestions
These Moroccan-inspired chicken briouats can be served in many ways.
As an appetizer
Arrange the rolls on a large serving plate. Garnish with fresh parsley and sesame seeds.
They make a beautiful appetizer for guests.
With Moroccan tea
Serve them alongside mint tea for a traditional-inspired snack.
The savory filling pairs nicely with the refreshing taste of mint tea.
With a salad
Serve with a fresh Moroccan salad made from tomatoes, cucumber, onions, parsley, olive oil, and lemon juice.
The freshness of the salad balances the richness of the pastry.
With a dipping sauce
You can serve the briouats with:
- Garlic yogurt sauce.
- Harissa yogurt.
- Sweet chili sauce.
- Lemon and herb sauce.
- A simple tomato dip.
For a spicy version, add a little harissa to the chicken filling.
Variations of the Recipe
Chicken and Cheese Briouats
Add mozzarella, cheddar, or cream cheese to the filling.
This creates a rich and creamy interior.
Vegetarian Briouats
Replace the chicken with:
- 2 potatoes, boiled and mashed.
- 1 carrot, grated.
- 1 zucchini, grated.
- 100 g spinach.
- Onion and garlic.
- Cumin, paprika, and black pepper.
Cook the vegetables until soft, then use them as the filling.
Beef Briouats
Replace the chicken with 500 g ground beef.
Cook the beef with onions, garlic, parsley, cumin, paprika, ginger, salt, and pepper.
Make sure the beef is fully cooked before assembling the pastry.
Seafood Briouats
Use cooked shrimp, crab, or a mixture of seafood.
Add garlic, parsley, lemon zest, and a little paprika for a delicious seafood version.
Tips for Perfect Results
1. Do not overfill
A small amount of filling is better than too much. Overfilled pastry can split during baking.
2. Seal the edges carefully
Use flour paste or a little beaten egg to keep the pastry closed.
3. Keep the pastry covered
Filo and brick pastry dry out quickly. Cover unused sheets with a damp kitchen towel.
4. Bake until golden
The pastry should be crisp and golden, not pale or soft.
5. Cool before serving
Allow the rolls to rest for a few minutes after baking.
6. Make them ahead
You can assemble the briouats ahead of time and refrigerate them for several hours before baking.
You can also freeze assembled unbaked rolls. Bake from frozen, adding extra time as needed, until golden and fully heated.
Conclusion
These Moroccan-inspired Chicken Briouats are a delicious combination of crispy pastry and flavorful chicken filling. They are easy to prepare, beautiful to serve, and perfect for family meals, parties, celebrations, or everyday snacks.
The golden pastry creates an irresistible crunch, while the chicken, onions, herbs, and spices provide a rich and satisfying taste. Adding cheese makes the filling even creamier, while vegetables or beef can be used to create different versions.
The secret to perfect briouats is preparing a flavorful but not watery filling, handling the pastry gently, sealing the rolls carefully, and baking them until golden brown.
Whether you are cooking for your family or preparing a special meal for guests, these pastry rolls are sure to be a favorite.
Enjoy your homemade Moroccan Chicken Briouats! 🥐🍗✨