Traditionally, Moroccans eat briouates stuffed with homemade goat cheese called jebli, but any melting cheese will do. Edam is particularly popular in Marrakech, but you can try these out with gouda, fontina, or cheddar, too.
1 chicken breast
2 small courgettes
1 medium carrot
3 cloves garlic
5 saffron threads
30 grams sliced green olives 1 teaspoon paprika
1⁄2 teaspoon turmeric
1⁄2 teaspoon ground ginger
Salt and pepper, to taste
A small handful chopped fresh parsley and coriander 90 grams goat cheese
A few sheets of filo pastry
Mince the garlic, and add to a large saucepan with a glug of olive oil. Warm over medium high heat for 1 minute, or until fragrant. Finely dice the chicken and cook until browned on all sides, stirring frequently, for approximately 7 minutes. Grate the courgette and carrots and add in with the saffron and olives. Stir to combine. Add the spices and 30 millilitres water. Cook for another 5 minutes over medium heat, then add the parsley and coriander. Remove from heat and set aside.
Peel apart a layer of filo dough and lay out flat. Cut into large strips about 7 centimetres (2 1⁄2 inches) in width. Place a heaped spoonful of the chicken mixture and a bit of cheese on one end of the filo dough strip. Roll the briouate from right to left, then left to right, to create a triangularly shaped parcel. Beat the egg and brush over the briouate to seal it shut and then place on an unlined baking sheet. Bake at 200oC (390oF) for 10-15 minutes or until golden brown. Brush with melted butter and return to oven for another 10 minutes. Serve immediately.