Description
Crispy and flaky pastries filled with spiced shredded chicken and fresh herbs, reminiscent of Moroccan bazaars.
Ingredients
Scale
- 2 cups Shredded Chicken
- 1 medium Onion
- 1/4 cup Fresh Herbs (parsley and mint)
- 1 teaspoon Cumin
- 1 teaspoon Cinnamon
- 1 teaspoon Ginger
- 1 package Phyllo Pastry
- 1/4 cup Olive Oil
- Salt and Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the filling by mixing shredded chicken, finely chopped onion, herbs, cumin, cinnamon, ginger, salt, and pepper in a bowl.
- Unroll the phyllo pastry on a clean surface and cover unused sheets with a damp towel.
- Build your briouats by brushing a phyllo sheet with olive oil, layering another sheet, cutting into strips, and adding filling.
- Pack the filling in the phyllo strips and roll them into neat packages.
- Bake for 20-25 minutes until golden brown and crisp.
- Cool slightly and serve warm.
Notes
Make-ahead tips: Prepare filling a day ahead and assemble just before baking.
Nutrition
- Serving Size: 1 briouat
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 25mg