Savory chicken cooked with saffron, ginger, and cinnamon makes a delicious filling for Moroccan briouats. The filling is wrapped in a paper-thin Moroccan dough called warqa and the pastry is then fried until crispy. Phyllo (fillo) dough or spring roll wrappers can be substituted for the warqa.
Briouats is usually served as finger food or appetizer, but they can also be served as an entrée. They are quite popular in Ramadan when they are served to break the fast.