Chinese vermicelli is a common ingredient in Moroccan fillings for stuffed fish, poultry, bastilla, flatbreads and more. Here, it's combined with cream cheese and tuna to make a simple, savory stuffing for briouats, a type of Moroccan pastry which is made by enclosing the filling within paper-thin warqa pastry.

Savory briouats such as these are easiest prepared ahead of time and refrigerated or frozen until needed. Flour-based spring roll wrappers of phyllo dough may be used in place of the warqa.

See Also

Moroccan Chicken Briouat Recipe

Moroccan Seafood (Shrimp) Briouat Recipe

Moroccan Kefta (Ground Meat) Briouat Recipe