• 1 package (about 25 sheets) warqa pastry (phyllo dough can be substituted)
• 1/2 cup melted butter

For Savory Briouats:

• 1/2 cup cooked, shredded chicken or lamb
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste

For Sweet Briouats:

• 1 cup almond flour
• 1/2 cup powdered sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon melted butter
• 1 tablespoon orange blossom water (optional)

1. Prepare the Filling:
   • Choose your preferred filling (savory or sweet) and prepare it accordingly. Sauté the vegetables for savory fillings, and combine all ingredients for sweet fillings.
2. Prepare the Warqa:
   • Thaw the warqa pastry according to package instructions. Keep it covered with a damp cloth to prevent drying out.
3. Assemble the Briouats:
   • Work on a flat surface with melted butter nearby. Take one sheet of warqa and brush lightly with melted butter.
   • Place a small amount of filling at the wider end of the pastry sheet. Fold the corner over the filling to create a triangle shape. Continue folding diagonally, like a flag, until the entire sheet is used. Brush with melted butter as you fold to ensure the layers stick together. Repeat with remaining warqa sheets and filling.
4. Cooking:
   • You can choose to pan-fry or bake your Briouats. For pan-frying, heat a thin layer of oil in a pan over medium heat. Fry the Briouats until golden brown on all sides. For baking, preheat oven to 375°F (190°C). Place the Briouats on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
5. Serving:
   • Serve your Briouats warm or at room temperature. They can be enjoyed on their own or with a drizzle of honey or a dollop of harissa sauce for a spicy kick.