Jeff Koehler’s Briouat Pastries With Fresh Cheese & Herbs

Filled with fresh cheese (jben) and some fresh herbs, these triangular briouat pastries are a perfect combination of flavours, especially when lightly brushed with honey.

For an earthier version, use some dried zaatar (wild oregano, see below), thyme or oregano instead of coriander.

Recipe extracted from ‘The North African Cook Book’ by Jeff Koehler (Phaidon, $80), out now.