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Chronicles from Concordia

Chef Deidda’s Moroccan briouats

23 Aug 2012, 15:06 UTC
Chef Deidda’s Moroccan briouats
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Concordia chef Giorgio Deidda sent us this recipe for Chicken briouats: Alex is writing blogs for the New York Times over the next few weeks. In his recent entry he wrote about Antarctic cooking. I thought I would share this recipe of a Moroccan briouats: stuffed fried-pastry.
Obviously at Concordia I had to use dried mint and frozen chicken as we have run out of fresh food. You are advised to use fresh mint and chicken if possible!
Chicken briouats
Ingredients:

10 sheets of warqa pastry (available from most Arab shops)
500 grams of chicken breast
3 carrots
1 bunch of parsley
50 grams of coriander seeds
1 egg white
1 teaspoon of ginger powder
50 grams of butter
oil for frying
salt

For the sauce:

1 teaspoon sweet paprika
half a teaspoon spicy paprika
1 teaspoon ground cumin
A few leaves of fresh mint
3 tablespoons of olive oil
salt

Preparation:

Peel the carrots.

Grate the carrots.

Crush the coriander roughly.

Melt the butter in a frying pan.

Fry the chicken breasts.

Chop the chicken breast into small cubes.

Mix the chopped parsley, diced chicken, coriander, ginger, carrots and add a pinch of salt.

Cut the pastry ...

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