Known as briwat in Morocco, we have something quite similar in the Levant called raqaqat. What’s lovely about this recipe is that there is plenty of cheese and not too much filo/phyllo, so that the “cigar” is very creamy, with a light and crisp casing. Some of them might explode a bit in the oven, but this is fine. They are not called “dynamite” for nothing...! They can be assembled up to 4 hours ahead, then covered with cling film/plastic wrap and kept in the refrigerator until ready to bake.
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