Moroccan Chicken Briouat
Briouat are Moroccan triangles of thin warqa pastry filled with chicken, meat, cheese or almonds, then fried or baked. A tight fold and sealing the edge with a flour-and-water paste are what stop the filling escaping in the oil.
- Prep
- 45 min
- Cook
- 20 min
- Total
- 65 min
- Calories
- 180
Photo: Christian Muise — CC BY-SA 2.0 · Wikimedia Commons
Briouat are stars of the Ramadan table in Morocco, made with endless fillings. The triangle shape isn’t just pretty — it is the fold that seals the filling most tightly.
Method
-
1
The filling
Sauté the onions in the olive oil over low heat for 15 minutes until they melt and turn completely sweet — don’t rush it. Add the saffron, ginger, cinnamon and ras el hanout and stir for 2 minutes.
-
2
Drying the filling
Add the shredded chicken, parsley, coriander and salt, and stir over medium heat until the filling is completely dry — any moisture turns to steam inside the briouat and makes it burst open in the oil. Let it cool completely before filling.
-
3
The sealing paste
Mix 3 tablespoons of flour with 4 tablespoons of water into a runny paste like glue. This is what seals the pastry edges — egg works too, but flour paste holds better and doesn’t show after frying.
-
4
Cutting
Cut the pastry into long strips 8 cm wide. If the pastry is frozen, thaw it in the fridge overnight, not on the counter — quick thawing makes it crack. Keep the pastry covered with a damp towel as you work so it doesn’t dry out.
-
5
The triangle fold
Put a spoonful of filling at the end of a strip, fold the corner over into a triangle, and keep folding the triangle up to the end of the strip. Brush the last 2 cm with the flour paste and seal well. Press all the edges.
-
6
Frying
Heat the oil to 170°C and fry 5–6 pieces at a time for 2–3 minutes until golden on both sides. Oil that is too hot burns the pastry before the filling warms through, and oil that is too cool makes it soak up oil.
-
7
Draining and serving
Drain them on a wire rack, not kitchen paper — paper traps steam and softens the base. Serve hot with harissa or a yoghurt and mint sauce.
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Tips that actually matter
- The filling must be completely dry and cold before folding.
- Cover the pastry with a damp towel as you work so it doesn’t dry out and crack.
- Flour-and-water paste seals better than egg.
- Fry only 5–6 pieces at a time so the oil temperature doesn’t drop.
- Drain on a wire rack so they stay crisp.
People also ask
Can I bake them instead of frying?
Yes — brush them on both sides with melted butter or oil and bake at 200°C for 15–18 minutes, turning them halfway. They are less crisp than fried but much lighter. An air fryer at 190°C for 10 minutes gives an excellent result.
Why do the briouat burst open in the oil?
Either the filling is moist, the edges weren’t sealed well, or the fold wasn’t tight. Dry the filling completely, use the flour-and-water paste, and press all the edges well before frying.
Can I freeze them?
Yes, and that is best for Ramadan. Freeze them raw on a flat tray, and once frozen move them to a bag. Fry them straight from the freezer without thawing, adding a minute. They keep for 3 months.
What other fillings are there for briouat?
Minced meat with onion and parsley, cheese with thyme, fish and seafood, or vegetables. There is also a sweet version with almonds and cinnamon that is dipped in honey after frying — one of Morocco’s best-known sweets.
Cook mode
Moroccan Chicken Briouat
-
1
The filling
Sauté the onions in the olive oil over low heat for 15 minutes until they melt and turn completely sweet — don’t rush it. Add the saffron, ginger, cinnamon and ras el hanout and stir for 2 minutes.
-
2
Drying the filling
Add the shredded chicken, parsley, coriander and salt, and stir over medium heat until the filling is completely dry — any moisture turns to steam inside the briouat and makes it burst open in the oil. Let it cool completely before filling.
-
3
The sealing paste
Mix 3 tablespoons of flour with 4 tablespoons of water into a runny paste like glue. This is what seals the pastry edges — egg works too, but flour paste holds better and doesn’t show after frying.
-
4
Cutting
Cut the pastry into long strips 8 cm wide. If the pastry is frozen, thaw it in the fridge overnight, not on the counter — quick thawing makes it crack. Keep the pastry covered with a damp towel as you work so it doesn’t dry out.
-
5
The triangle fold
Put a spoonful of filling at the end of a strip, fold the corner over into a triangle, and keep folding the triangle up to the end of the strip. Brush the last 2 cm with the flour paste and seal well. Press all the edges.
-
6
Frying
Heat the oil to 170°C and fry 5–6 pieces at a time for 2–3 minutes until golden on both sides. Oil that is too hot burns the pastry before the filling warms through, and oil that is too cool makes it soak up oil.
-
7
Draining and serving
Drain them on a wire rack, not kitchen paper — paper traps steam and softens the base. Serve hot with harissa or a yoghurt and mint sauce.
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