Cheese Briouats

Ingredients

• 250 g (9 oz)warqa or phyllo
• 300 g (10 oz)fresh cheese or ricotta mixed with feta
• 1 handfulparsley or mint, chopped
• 1egg
• for fryingoil
• 1/4 tspsalt

Method

1. In a medium mixing bowl, combine 300 g (10 oz) of fresh cheese or ricotta mixed with feta, 1/4 teaspoon of salt, and a handful of chopped parsley or mint. Crack an egg into a separate small bowl, beat it lightly, and then add about half of it to the cheese mixture. Stir the ingredients together until they form a smooth, uniform filling. The mixture should be creamy and hold together when pressed.
2. Lay a sheet of warqa or phyllo on a clean, flat surface. If using phyllo, work with one sheet at a time and keep the rest covered with a damp cloth to prevent drying. Cut the sheet into strips about 8 cm (3 inches) wide. Place a heaping teaspoon of the cheese mixture at one end of a strip.
3. Fold the pastry over the filling to form a triangle, then continue folding in a triangular pattern, keeping the edges aligned, until you reach the end of the strip. If necessary, use a little of the remaining beaten egg to seal the edge of the pastry securely. Repeat with the remaining filling and pastry strips.
4. In a deep frying pan, heat enough oil to submerge the briouats over medium-high heat. To test if the oil is ready, drop a small piece of pastry into the oil; it should sizzle and rise to the surface. Carefully place a few briouats into the hot oil, ensuring not to overcrowd the pan.
5. Fry the briouats, turning occasionally, until they are golden brown and crisp on all sides. This should take about 3 to 4 minutes per batch, but watch for the pastry to turn a deep golden color and feel firm to the touch. Remove them with a slotted spoon and drain on paper towels.
6. Alternatively, to bake the briouats, preheat your oven to 180°C (350°F). Arrange the briouats on a baking sheet lined with parchment paper, brush them lightly with oil, and bake for 15 to 20 minutes, or until they are golden and crisp.
7. Serve the cheese briouats immediately while they are still warm and the filling is molten. They are best enjoyed fresh, offering a delightful contrast between the crunchy pastry and the creamy, savory filling.