Moroccan cottage cheese and cold cuts pasties

Using Jben or cottage cheese in savoury baking is a very old Arab tradition and we’re only reshaping the outcome and adding more ingredients.

As Ramadan is on its way, many Moroccans are looking for recipes to fill their tables with irresistible food.

In our family, we like to serve mini starters along with the soup of the day for Iftar/Ftour. So basically this would come in savoury and sweet version.

I personally skip the soup most of the time, I like to start with those mini bites along with a warm drink or a light juice..

I like to make sandwiches with jben (Moroccan cottage cheese) and cold cuts (Mortadella, kacher), and that’s exactly what’s inside these turnovers I’m suggesting today.

Now Jben rolls, triangles or turnovers are not freezer-friendly as they tend to burst and leak during baking. I suggest you make them the same day.


Vegetable and cold cut turnovers with puff pastry and rolls with ouarka sheets


Serves 8 -10
Prep: 25 min - Baking : 20 min
  • Rough puff pastry for turnovers or warqa/phyllo sheets for the rolls


  • 150 g of cold jben (ideally Jben Saiss)or white cheese, drained.
  • 100 g of cold cuts, chopped (Mortadella or spicy cacher, check with North African groceries)
  • 60 g of hard cheese, grated
  • 3 tbsps of green olives or gherkins, chopped
  • 2 tbsps of parsley or chives, chopped
  • Salt and pepper to taste


  • 60 g of butter, melted and cooled


Mix the ingredients listed for the filling.

Roll the dough thin and in length. Place a teaspoon of filling after each 8 cm. Fold the dough on the filling and apply pressure around the filling, letting the air escape.

Shape the small turnovers. Cut and pinch the edges to seal them. You can use egg yolk to make sure their sealed.

You can make them a few hours ahead of time. Cover and place them in the fridge until you are ready to bake them.

Egg wash each turnover and decorate it with a couple of light incisions which will also help the steam to escape. Make sure the egg wash does not go over the edges or the dough won’t puff

Preheat the oven at 200 degrees C. Bake at 180 degrees C for about 20 minutes until nicely golden.


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