Briouat, pie or savoury pastry from Morocco: what it is and how it is eaten

Briouat are Moroccan pastries filled with either savory mixtures like spiced meat, seafood, and cheese, or sweet nut pastes. Wrapped in warqa, a thin dough, they are shaped into triangles or cylinders and then fried or baked. Sweet briouat, often dipped in honey, are especially popular during Ramadan.

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Made with warqa, a paper-thin Moroccan pastry dough
Savory fillings include chicken, lamb, seafood, and cheese
Sweet briouat are filled with almond or peanut paste and dipped in honey
Commonly eaten during Ramadan in Morocco
Can be fried or baked, and shaped into triangles or cylinders

What is Briouat?

Briouat are small turnovers from Morocco, made by wrapping fillings in warqa, a very thin pastry similar to phyllo. The savory versions are filled with mixtures such as spiced chicken, lamb, or seafood, often combined with cheese, lemon, and black pepper. Sweet briouat are stuffed with almond or peanut paste, then fried and dipped in honey flavored with orange blossom water. They are shaped into triangles or cylinders and can be finished with herbs, spices, or even powdered sugar. The pastry is crisp, and the fillings are rich and aromatic.

Where does Briouat come from?

Briouat are a traditional part of Moroccan cuisine, known for their versatility as both sweet and savory pastries. The use of warqa dough and the variety of fillings reflect Morocco’s diverse culinary influences. Sweet briouat, in particular, have become associated with Ramadan, when they are commonly prepared and enjoyed. Their exact historical origins are not detailed in the sources, but they are well established in Moroccan food culture.

How is Briouat made?

To make briouat, a filling is prepared first—either a savory mix of meat, seafood, cheese, lemon, and spices, or a sweet almond or peanut paste. The filling is placed onto a sheet of warqa dough, which is then folded into a triangle or rolled into a cylinder. The pastries are either fried in oil or baked until crisp. Sweet versions are dipped in warm honey scented with orange blossom water after frying, while savory ones may be sprinkled with herbs, spices, or powdered sugar.

How and when is Briouat eaten?

Briouat are eaten as snacks or appetizers and can be found at everyday meals as well as festive occasions. Sweet briouat are especially popular during Ramadan, when they are served to break the fast. They are often enjoyed with tea or as part of a spread of small dishes. The pastries are bite-sized, making them easy to share and eat by hand.

Kinds of Briouat

Briouat come in both sweet and savory forms. The savory types use fillings like chicken, lamb, fish, shrimp, and cheese, while the sweet versions are filled with almond or peanut paste. Shapes vary between triangles and cylinders. Sweet briouat are typically smaller and always dipped in honey, while savory ones may be finished with herbs, spices, or powdered sugar. The method of cooking also varies: some are fried, others baked.

What Briouat means

Briouat hold a special place in Moroccan celebrations, especially during Ramadan, when sweet versions are a staple treat. Their presence at religious and festive gatherings highlights their role in Moroccan hospitality. The pastry’s adaptability to different fillings and occasions has made it a beloved part of the country’s food traditions.

When Briouat is on the table

Ramadan

Questions people ask about Briouat

What is briouat made of?

Briouat is made by wrapping a filling in warqa dough. The filling can be savory, such as spiced chicken, lamb, fish, shrimp, and cheese, or sweet, like almond or peanut paste. Sweet versions are dipped in honey.

Where does briouat come from?

Briouat comes from Morocco and is a well-known part of Moroccan cuisine. It is enjoyed both as an everyday snack and during special occasions, especially Ramadan.

Are briouat always sweet?

No, briouat can be either sweet or savory. Sweet briouat are filled with nut paste and dipped in honey, while savory ones are filled with meat, seafood, and cheese.

How are briouat cooked?

Briouat can be fried in oil or baked in the oven. After cooking, sweet briouat are dipped in honey, and savory ones may be sprinkled with herbs, spices, or powdered sugar.

When are briouat usually eaten?

Briouat are eaten as snacks or appetizers and are especially popular during Ramadan in Morocco, when sweet versions are commonly served to break the fast.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Briouat", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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