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
- 1 egg yolk (for sealing)
- 2 tablespoons melted butter or neutral oil
Instructions
- Heat olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic until translucent.
- Add shredded chicken, ground cumin, paprika, ginger, cinnamon, salt, and pepper. Cook for about 3-4 minutes.
- Remove from heat and fold in parsley and coriander.
- Cut phyllo sheets into strips about 3 inches wide.
- Place the filling at one end of each strip and fold into triangles, sealing with egg yolk.
- Arrange on a baking tray lined with parchment paper and brush with melted butter or oil.
- Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes until golden brown and crispy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 2 briouats (80g)
- Calories: 200
- Sugar: 1g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg