A labneh take on the classic Moroccan appetizer Briouats bil Jben this savory appetizer topped with just a drizzle of sweet honey (spiced or not) is easier to make than it looks.
Briouats: Filo triangles stuffed with labneh
feel you need a step by step guide on folding filo triangles this will help
adapted ever so slightly from this recipe on epicurious
- 1/2 lb (225 grams) labneh you can use ricotta or farmers cheese as the original recipe calls for if you prefer
- 1 large egg
- 1-2 Tablespoons finely chopped fresh cilantro
- 4 sheets phyllo dough plus an extra just in case of breakage
- Olive oil for brushing
- honey for topping
In a medium mixing bowl, combine the labneh, egg, and cilantro until completely blended
On a clean, flat work surface, unroll the phyllo sheets. Either cut into three strips the long way or six strips the short way and cover to keep them from drying out.
Lightly brush the strips with olive oil.
Place 1 Tbsp of the cheese filling (or half that amount if making smaller triangleon the end of each strip closest to you. Fold over to form a triangle, then fold again to form another triangle, and so on to the end. Place the triangles on a plate or baking tray without letting them touch. Repeat with the remaining phyllo strips and cheese filling.
To fry the triangles preheat a large pan over medium high heat with enough neutral oil in the bottom to be about 1/4 inch. when the oil begins to shimmer (but not smokreduce the heat to medium. Working in small batches, fry the phyllo triangles, turning once, until firm and golden brown. Transfer to paper towels to drain.
alternately you can lightly brush the triangles with oil and bake at 375F until golden brown (about 15-20 minutes)- you can also reheat in this same fashion
Place 2 or 3 triangles on a small plate plate, drizzle with spiced honey Serve hot.
place the mini triangles on a serving tray and rather than a dollop of honey just brush each with the seeded honey until glossy, serve hot with napkins