Briouats

Small triangular or cigar-shaped parcels of warqa pastry, deep-fried or oven-baked, filled with either savoury (spiced minced lamb or chicken with onion and herbs, sometimes with cheese, sometimes prawn) or sweet (almond paste with orange-flower water and cinnamon, drenched in honey when warm). The Moroccan canapé: served at celebrations, eaten with the fingers, often appearing in mixed plates of both savoury and sweet versions on the same table. Assuming the savoury lamb version, the most common preparation served as a starter or with drinks.