My earliest Moroccan iftars were in the States, where groups of Moroccan women would occasionally gather and break their fast over large spreads of food that included very traditional fare such as harira, briouats and msemen, along with a selection of less traditional finger foods and appetizers.
That's when I first sampled pastries filled with a moist, cheesy kefta filling made with Laughing Cow Cheese. Although I don't particularly care for La vache qui rit as a spread for bread, I do like the creamy, cheesy flavor it imparts to white sauces, like the one used to bind the the ground beef in this Kefta and Cheese Pastry Recipe. The pastries are best made with a homemade tender pastry, but store bought puff pastry dough can be used as time saver. Make them ahead of time and have them on hand in your freezer.
Photo ? Christine Benlafquih
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