This recipe is as easy as it gets. You need a few ingredients and not much time to come up with nice crunchy Moroccan rolls for a starter, a buffet or just a light meal.
As explained in my previous post, do not be surprised to find rice vermicelli in a Moroccan pantry as it has become an ingredient of the Moroccan pantry for years now. It’s mainly used in soups or to stuff bastillas, rolls or Moroccan samosas (called briouats).
Now the rest of the ingredients is pickles (the usual mix found in Morocco), green olives, fresh herbs and cheese. What’s not to like?
I have to say that this is not a common Moroccan recipe, it’s my mother’s auntie who has come up with it about 15 years ago. I remember her shaping them as thin as a finger. Mines look 3 times larger! Good luck with that!
Prep: 10 min – Baking: 15-20 min
1 1/2 cup of mixed pickles (carrots, gherkins, cabbage, cauliflower, peppers) and green olives, finely chopped
2 cups of rice vermicelli, placed in hot water for 3 minutes, drained and slighly chopped
1/4 cup of spicy cold cuts, chopped (optional)
3/4 cup of grated cheese (Edam, cheddar)
1/4 cup of fresh parsley, chopped
3 tbsps of butter, melted
1 tbsp of harissa or to taste
2 tbsps of soy sauce
Salt and pepper to taste
Wrapping and shaping
About 10 sheets of warka or phyllo (large)
1/4 cup of clarified butter, melted and cooled
|A mix of pickles and olives before chopping them|
Mix all ingredients. Correct the seasoning. Set aside.
Unfold a warka sheet, brush it with butter. fill and roll or shape triangles.
Bake in a preheated oven at 180 degrees C until nicely golden. It could take 15 to 20 minutes depending how thick/thin they are.
Serve warm or just about cold, as a starter to a dinner or lunch along with salad leaves. We like to serve extra soy sauce or harissa on the side.
You may freeze these pickles and cheese rolls unbaked but never baked. Just put them straight into the oven and they will be fine.