For many people, briwat is like the Moroccan empanada: both its shape and texture may be reminiscent of this other snack, so popular in its northern neighbor, Spain. However, there are important differences, as is logical. Therefore, in this post we explain in depth what this delicacy so rooted in the local culture consists of and that, for sure, you will have the opportunity to try during your trip.
Meaning and Shape of Briwat
You will find it easy to recognize briwat during your trip to Morocco, as they have a small, triangular shape and are usually presented stacked on top of each other. They are made with phyllo or puff pastry, and the shape they adopt is related to its name: briwat means “envelope” (letter), since the folds that must be made to the phyllo dough to wrap the filling result in something similar to an envelope.
In reality, briwat is not exclusive to Morocco, but can also be found in other Arab countries, such as Tunisia or Algeria, and even in others further away, such as Turkey and Lebanon, in the Mediterranean Levant. In fact, it was during the time of the Ottoman Empire when briwat expanded to many other territories under its rule, hence similar preparations can be found even in Eastern Europe.
Briwat Ingredients: Sweet or Savory?
We have already revealed the main ingredient of briwat: phyllo or puff pastry. And it can be cooked in a pan with oil or in the oven, more slowly. But there are many others that come into play to complete its recipe. And it is here where the main options are divided into two: sweet briwat and savory briwat.
In the case of sweet, the filling usually contains a mass of ground almonds, seasoned with cinnamon and other spices, as well as butter, sugar and orange blossom water to give it a pleasant consistency. The other important detail of sweet briwat is its honey coating with sesame sprinkled, so that the sweetness of the honey will be impregnated in the fingertips, for the enjoyment of many.
As for the savory, the variety of fillings is even greater. The most common is chicken, preferably with pieces of breast, but it can also be minced meat or lamb. Do not miss the vegetables, such as carrots, peppers or onions, as well as boiled egg. There is also the savory version of fish, usually with seafood.
And what makes this filling different is the mixture of spices, where ras el hanout is a must, but also others with great personality such as black pepper or ginger: the filling is an authentic differentiating secret of each author. In the case of savory briwat, its exterior may be covered with almond ground or in pieces, although not always.
When and where to Eat a Good Briwat
Any time is a good time to taste a good briwat, but there will certainly be more propitious occasions than others. The local population, on the other hand, usually take them on special occasions, such as wedding banquets or fast-breaking dinners (iftar), although they also find the perfect excuse to take them in many other moments of daily life.
For people who are traveling in Morocco, the occasions are also numerous. For example, in the case of sweet briwat, they can be chosen to accompany a Moroccan green tea. And in the case of the savory ones, as a snack during a walk through the medina, since there are numerous food stalls where this snack is offered (and many others such as chebakia or gazelle horn), in addition to being part of the menu of many restaurants.
