Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh coriander
- 8 phyllo sheets or brick pastry
- 2 tablespoons melted butter or oil (for brushing)
- Dried mint or parsley flakes (for garnish)
Instructions
- In a skillet over medium heat, sauté the onion and garlic in olive oil until translucent.
- Add the shredded chicken along with cumin, paprika, ginger, cinnamon, salt, and pepper. Cook for 3-4 minutes before stirring in the fresh herbs. Let cool.
- Cut phyllo sheets into strips about 3 inches wide.
- Place a spoonful of filling at one end of each strip and fold into triangles until sealed. Brush the ends with egg yolk to secure.
- Arrange on a baking tray lined with parchment paper and brush tops lightly with melted butter or oil. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown.
- Garnish with dried mint or parsley flakes before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 briouat (approx. 38g)
- Calories: 120
- Sugar: 0g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg