Description
De petits triangles croustillants au poulet mariné dans des épices marocaines, parfaits pour l’apéritif ou en-cas.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 2 tbsp olive oil
- 2 tbsp chopped parsley or cilantro
- 1 egg, beaten (optional, for binding)
- 8 sheets phyllo or warqa dough
- 2 tbsp melted butter or oil (for brushing)
- Salt to taste
Instructions
- Heat olive oil in a pan and sauté the onions until soft.
- Add garlic, cumin, turmeric, paprika, cinnamon, and black pepper. Stir for 1 minute.
- Add shredded chicken and salt. Mix well and cook for 5 minutes.
- Stir in chopped herbs and beaten egg if using. Cook for another 2 minutes. Let cool.
- Cut phyllo sheets into 3-inch strips. Brush with melted butter.
- Place 1 tbsp of filling on one end and fold into a triangle, sealing the edge.
- Repeat with remaining dough and filling.
- Fry in hot oil until golden, or bake at 375°F for 20 minutes until crisp.
Notes
Servez chaud avec une sauce au yaourt ou harissa. Peut être préparé à l’avance et congelé.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 briouat
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg