Fill your home with magical oriental flavors by cooking traditional moroccan appetizer briouats. It’s a little crunchy pancakes stuffed with chicken stewed in spices such as saffron, ginger and cinnamon, which with one smell cause violent appetite. Wrap the filling in Moroccan cooking dough (warqa) or filo dough and fry in a large amount of oil. Thanks to thin to the test, the briouats are puff and very crispy. Serve them warm when excess oil drains and enjoy.
Recipe author – Christine Benlafquih – Moroccan food expert, culinary writer and restaurateur
Time: 1 hour. 40 min Difficulty: medium Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 skinless chicken carcass (sliced)
- 2 large onions, chopped with medium slices
- 1 tbsp. l ground ginger
- 1 tsp white pepper
- 0.5 tsp black pepper
- 1 – 2 small pieces (5 – 7 cm.) Cinnamon sticks
- 1 tsp saffron (crumbled)
- 0.5 tsp turmeric
- 1.5 – 2 tsp salt
- 1/4 Art. vegetable oil
- 1/4 Art. olive oil
- 1/4 Art. chopped cilantro
- 0.5 kg cooking dough, filo or dough for spring rolls
- 4 tbsp. l (60 gr.) Melted butter (for folding)
- 1 egg yolk (slightly beaten, for folding)
- 3 – 4 tbsp. vegetable oil (for frying)
Recipes with similar ingredients: chicken, onions, ginger ground pepper, white peas, cinnamon, saffron, turmeric, cilantro, cooking dough, filo dough, spring roll dough, butter, the eggs
Recipe preparation:
- In a thick-bottomed pan, mix the chicken with spices and vegetable and olive oil. Cover and simmer on medium or moderately high heat, stirring occasionally, approximately an hour or until the chicken is very tender and separate from the bones. Do not add water, but be careful so that the chicken does not burn.
- When the chicken is ready, put it on a plate and give cool slightly. Continue cooking onions in the same sauce for another 10-15 minutes or until the onions are boiled and the liquid has evaporated to oil. Add cilantro and remove from sauce from the stove.
- While the chicken is still warm, separate the meat from the bones, separating it into small pieces of 2 cm. Add the sauce to the chicken and carefully mix. (Now the filling can be refrigerated and store throughout the day.)
- Fold the briouats. Briouats can be folded in the shape of a cylinder and triangles. To fold the boiled or filo dough cylinders, cut the dough into long strips 10 cm wide. Lubricate the bottom half the dough with melted butter. Put 1 – 2 tbsp. l toppings closer to the bottom of the strip. Fold the two long sides of the dough into center to partially cover the filling. Fold the bottom edge of the dough. on top of the filling to completely close it. Roll up the dough, like a carpet, and print the edge of the dough to the roll, smeared a small amount of yolk.
- To stack large square roll dough cylinders, put a sheet of dough in front of you with a diamond. Put 2 – 3 tbsp. l toppings closer to the bottom. Cover the filling with the bottom of the dough, and in center the right and left sides so that the sides are straight and parallel. Roll the dough like a carpet and print the top the edge of the dough to the roll, smeared with a small amount of yolk.
- Cook the briouats or freeze. Deep-Fried Briouats until light golden color, about 5 to 7 minutes.
- Let the excess fat drain and serve. Briouats stay warm over time, but if they have cooled before serving, you can preheat them in the oven at a temperature of 175 ° C for 5-10 minutes.
- Raw briouats can be stored in the refrigerator for a day or in freezer, putting in a bag or plastic container, for two months. They can be fried without thawing, or thawed in within 30 minutes – 1 hour.
