When the Ottoman Turks, reigned in Morocco, one of their gastronomic contributions was Warka, the thin semolina crepes eventually used for b´stilia, the country´s renowned pigeon pastry, and for briouats, the popular Moroccan pastries .. Wonton wrappers are highly suggested .. Briouats can be savory or sweet and rolled up like cigars or shaped in triangles .. Here is a tiny récipe which I serve with Champagne or Cava as an "amuse boûche" (appetiser or aperitif ). Recipe: Montrachet goat cheese ( Crumble the fresh goat cheese ) 1/ 2 cup minced fresh parsley 1 tiny clove of lavender garlic minced 1 / 2 tsp. salt 1 1/2 tsps. Pimenton de La Vera smoked Paprika 24 Wonton Wrappers ( serves 4) 1 sustainable egg beaten just to blend 1 / 4 cup Spanish, Italian or French or Greek or Turkish Evoo ( extra virgin olive oil ) 1) Mix the first 5 ingredients in a large glass bowl . 2) Place 1 wonton wrapper on a work Surface. 3) Spoon 1 scant tablespoon of the cheese filling in a narrow strip across 1 end of the Wonton and leave a 1/4 inch border on both sides. 4) Fold the sides inwards, then roll up as for the cigars, and leave a 1/8 inch border and brush this border with the egg and press to seal the cigars .. 5) Heat the Evoo in a large skillet and add the wonton cigars and sauté until Golden Brown .. 6) Sauté 1 minute per side - and turn over and do the other side .. 7) Using thongs, transfer to paper towels and drain .. 8) Repeat in batches until all are done .. 9) Serve hot .. With Olives, Sparkling Wine of choice and preserved lemons if you wish or a drizzle of lemon juice .. Amazingly wonderful ..