Ingredients
- 1 lb boneless, skinless chicken thighs (or 2 cups shredded cooked chicken)
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/2 cup water
- 3 large eggs, beaten
- Juice of 1/2 lemon
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1 package (about 1 lb) phyllo dough, thawed, or warqa
- 1/2 cup (1 stick) unsalted butter, melted
- Vegetable oil, for frying
- Salt to taste
- Toasted sesame seeds, for garnish
Instructions
Heat the olive oil in a wide skillet over medium heat. Add the onion and cook for 5–6 minutes until soft and translucent. Add the garlic, ginger, turmeric, cinnamon, cumin, and pepper and cook for 1 minute until fragrant.
Add the chicken thighs and water. Cover and simmer over medium-low heat for 20–25 minutes, until the chicken is cooked through and tender. Shred the chicken right in the pan with two forks, then cook uncovered for 5 minutes more to drive off excess liquid.
Stir the beaten eggs into the chicken mixture and cook over low heat, stirring constantly, for 3–4 minutes — the eggs will gently scramble and bind the filling into a creamy, cohesive mass. Remove from the heat, stir in the lemon juice, cilantro, and parsley, and season with salt. Cool completely (this is important: hot filling tears phyllo).
Set up your assembly station: a stack of phyllo covered with a damp towel (it dries out fast), a bowl of melted butter, a brush, and the cooled filling.
Lay one sheet of phyllo on a work surface and brush it lightly with melted butter. Cut it lengthwise into 3 long strips, each about 3 inches wide. Place a heaped tablespoon of filling at the bottom corner of one strip.
Fold the corner diagonally over the filling to form a triangle, then continue folding the triangle over itself (like folding a flag) down the length of the strip. Tuck the final flap in and brush the finished triangle with butter. Repeat with the remaining phyllo and filling.
Heat 1 inch of vegetable oil in a deep skillet to 350°F (175°C). Fry the briouats in batches of 4–5 for 2–3 minutes per side, until deep golden and crisp. Drain on a wire rack.
Sprinkle with toasted sesame seeds and serve warm with lemon wedges and a bowl of Zaalouk for dipping. They stay crisp for a few hours at room temperature but are best within the hour.
Tips for Success
- Cool the filling completely before assembling — a warm, wet filling tears phyllo and makes soggy briouats. Spread it on a plate and let it sit while you set up.
- Keep phyllo covered with a barely-damp towel at all times. Once it dries, it cracks and will not fold.
- Freeze the shaped, unbaked briouats in a single layer on a tray, then transfer to a bag. Fry straight from frozen, adding 1–2 minutes to the cook time.
Perfect pairings
These recipes belong on the same table — cook them together for a full spread, or swap in a variation next time.
Frequently Asked Questions
What is the difference between warqa and phyllo?
Warqa is the traditional Moroccan pastry, rolled paper-thin and slightly sturdier than phyllo, with a more rustic, crackly texture when fried. Phyllo is the everyday substitute — thinner and more delicate — and works beautifully here. If you can find warqa at a Middle Eastern grocer, use it; otherwise phyllo from the freezer aisle is perfect.
Can I bake these instead of frying?
Yes. Brush the briouats generously with melted butter, arrange on a parchment-lined sheet, and bake at 400°F (200°C) for 18–22 minutes, flipping once, until deep golden and crisp. They are slightly less shattery than fried, but delicious and much lighter.
What fillings can I use?
The spicy chicken version is the classic, but briouats are endlessly adaptable: spiced ground beef or lamb (like the kefta mixture from our Kefta Tagine), tuna with herbs, or a sweet almond-paste version dusted with cinnamon sugar. The folding technique never changes.
Can I make these ahead for a party?
Yes — this is the ultimate party recipe. Shape the briouats up to a day ahead and keep them covered in the fridge, then fry just before serving. They also freeze beautifully, unbaked, for up to 3 months.
Why did my briouats turn out soggy or leak oil?
Usually one of three things: the filling was too wet, the oil was not hot enough, or they were overcrowded. Cool the filling completely before wrapping (this is the big one — steam from warm filling soaks the pastry), hold the oil at a steady 350°F, and fry in small batches of 4–5. Drain on a wire rack, not paper towels, so they do not steam.
Why did my phyllo crack or tear while folding?
Phyllo dries out in minutes. Keep the stack covered with a barely-damp kitchen towel at all times, work with one sheet at a time, and brush each strip with melted butter before folding — the butter lubricates the layers so they bend instead of snap. If a tear happens, just patch it with a scrap of buttered phyllo.
Why did my briouats burst open while frying?
Overfilled or too loosely sealed. Use a heaped tablespoon of filling at most, and make sure the final flap is tucked snugly and the whole triangle is brushed with butter to seal. Also let the filling cool fully — piping-hot filling expands and pushes the pastry open in the oil.
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