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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

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

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


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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