[ENG] Moroccan Chicken and Spinach Briwats (Phyllo triangles) | Flavors of Morocco скачать в хорошем качестве

[ENG] Moroccan Chicken and Spinach Briwats (Phyllo triangles) | Flavors of Morocco

For more Flavors of Morocco: https://flavorsofmorocco.com/ Follow us on Instagram @Flavors.of.Morocco   / flavors.of.morocco   Still haven’t subscribed to Flavors of Morocco on youtube? / / @flavorsofmorocco8403 ------------------------------------------ ABOUT FLAVORS OF MOROCCO: Flavors of Morocco is the leading online cooking school dedicated to authentic Moroccan cuisine. Our expert Moroccan chefs, known as dadas, will teach you all the secrets of making Moroccan food no matter where you are. ------------------------------------------ ABOUT THIS RECIPE: Briwats, also known as Briouat are a classic Moroccan savory pastry often served as an appetizer, especially during Ramadan. The word "briwat" in Moroccan Arabic translates to "parcels." These little triangular pockets can be made with a variety of fillings such as chicken, fish, ground beef, vegetables or cheese. The filling is stuffed in "warqa" or pastilla sheets before being baked or fried to achieve the traditional crispy golden exterior. "warqa," which means paper in Arabic, is a thin pastry made with flour and water. It is the Moroccan version of phyllo dough, but is, however, more moisture resistant than phyllo, and has a crispier texture when cooked. In this course, the briwats are filled with chicken, spinach, cheese and preserved lemons. The result is an incredible savory filling that that makes for the perfect bite-sized appetizers. Tune in as Dada Najat shows you all her tricks to perfecting briwats in no time. Ingredients For the filling 2 tablespoons olive oil 250g (9oz) chicken breast, cut into small cubes 250g spinach 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon chili powder 1 teaspoon oregano, lightly heated in a pan 1/2 preserved lemon 3 tablespoons Jben (Replace with cream cheese) 60g (1/2 cup) grated Edam cheese For shaping the briwats 2 tablespoons flour 2 tablespoons water 250g (7.5 oz) pastilla sheets or phyllo dough For frying the briwats Vegetable oil for frying Steps Step 1: Preparing the filling 1- Heat up the olive oil in a pan over medium heat. 2- Add the chicken and cook for 3 minutes while occasionally stirring. 3- Roughly chop the spinach. 4- Turn up the heat to medium high, then add the spinach to the pan. 6- Season with salt, black pepper, chili powder, and oregano, then stir everything to combine. 7- Mix to combine, then cook for 5 minutes or until the chicken is fully cooked through and the mixture dries up. Turn off the heat. 8- Deseed the preserved lemon, then finely dice it. 9- Add the preserved lemon to the pan, mix to combine, then set aside to cool completely. 10- Add the Jben and grated cheese, then mix to combine. Step 2: Preparing the flour and water mixture 1- Whisk the flour and water together. Set aside. Step 3: Shaping the briwats 1- Place a couple pastilla sheets or phyllo dough sheets on your work surface, and keep the rest of the sheets covered in plastic wrap so they don't dry up. 2- Fold the pastilla sheets in half to form a half circle, then cut the dry edges of the circle using scissors. 3- Cut the side of the half circle, to form a large rectangle. 4- Cut the pastilla sheets into 6 cm (2.5 in) wide strips. Cover the pastilla sheet strips with plastic wrap. 5- Grab one pastilla sheet strip on your work surface making sure the rough side of the sheet is facing up. 6- Place 1 heaping tablespoon of filling at the edge of each strip of pastilla sheet. 7- Take one corner of the pastilla sheet and fold it over the filling to create a triangle. 8- Continue folding the triangle from one side to the other until you reach the end of the pastilla sheet. 9- Lightly brush the edge of the pastilla sheet strip with the water and flour mixture to safely enclose the filling. 10- Fold the remaining briwats. Step 4: Cooking the briwats 1- Fill up a deep frying pan with enough vegetable oil to submerge the briwats. 2- Heat up the oil over medium heat. 3- Place the briwats in the oil making sure not to crowd them, and cook in batches if needed. 4- Cook for 3 minutes or until the briwats are golden brown on one side. 5- Flip the briwats and fry them for 2 to 3 minutes on the other side. 6- When the briwats are golden on all sides, remove them from the oil, and place them on a plate lined with paper towels to remove any excess oil. Allow them to cool for a couple of minutes. Note: For a healthier version of briwats, you can lightly brush the briwats with vegetable oil, and bake them in an oven that has been preheated to 180°C ( 356°F) for 25 minutes. 5- Serve warm, and enjoy! 00:00 INTRO 00:44 STEP 1 : Preparing the filling 09:26 STEP 2 : Shaping the briwats 17:25 STEP 3 : Frying the briwats 20:52 STEP 4 : Serving the briwats