Briouat en cigare salé

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Here it is! In the Maghreb region, where cultures blend like the flavors of its dishes, the Briouat en cigare salé is a true culinary jewel. This delicious traditional dish combines chicken meat, cheese, and potato puree to create a unique and savory combination.

🥘 Ingredients

• 500g of pastilla leaves or brick sheets
• 1 egg yolk
• For the filling
• A chicken breast
• 4 triangles of cheese
• 2 potatoes
• 1 egg
• Salt, pepper

👨‍🍳 Instructions

1. Start by washing, peeling and cutting the potatoes into cubes.
2. Cook the potato pieces in boiling salted water over medium heat for 10 minutes, then drain them.
3. Mash the cooked potato pieces using a vegetable masher.
4. Place half the water in a saucepan and bring to a boil. Add salt and the chicken breast. Cook for 30 minutes, then drain it.
5. Remove the meat from the bone and cut into pieces.
6. Chop the chicken meat using a chopper.
7. Mix the chopped chicken meat with the cheese triangles, the potato puree, egg, salt, pepper.
8. Form small cylinders that are 6cm long from this filling.
9. Cut the pastilla leaves into rectangular strips that are 10cm wide and 20cm long.
10. Place the cut strip on the work surface, put the filling at the bottom of the rectangle, fold the sides of the strip to encase the filling, roll it up and squeeze out the air. Brush with beaten egg yolk.
11. Repeat this process until the filling is used up or the pastilla leaves run out.
12. Bake at 180°C for about 20 minutes, or until they are well browned.
13. Serve the briouats hot.

🏷 Tags: Briouat Moroccan Cuisine Pastilla Leaves Egg Yolk Chicken Cheese Potatoes Salted Roll Cooking