In Morocco, briwats can be stuffed with sweet or savory fillings. This is a savory filling that is somewhat modern in origin. This recipe is an adaptation of both my Moroccan mother-in-law's version (though she adds garlic) and a recipe found in the book "Cooking at the Kasbah" by Kitty Norse. Some people also add soy sauce to the mixture (a sure sign of the recipe's modernity; soy sauce, as you can imagine, is not "native" to Morocco!) :) These are yummy snacks and surprisingly light, despite being fried. Do try to find the lumpia wrappers--briwats should not be doughy, but instead light and crispy, and the lumpia wrappers do the job nicely.