Briwat Dial Djaj

Makes: 30-35 pieces

Prep Time: 40 min. for filling
Cook Time: Add 1-2 min. per batch for frying

Ingredient List

2 lbs. skinless chicken cutlets
½ onion (chopped)
½ cup cilantro (chopped)
1 tsp. ground cinnamon
1 tsp. turmeric
1 tsp. ground ginger
1 cinnamon stick
Salt to taste
1 tsp. ground black pepper
2 tbsp. honey
4 tbsp. olive oil
½ cup water
8 sheets phyllo pastry
1 egg white (beaten)
Oil for frying

In a medium pot, add all the filling ingredients, taking care to properly mix all the ingredients with the chicken pieces. Place over medium heat and cook for 25 – 30 minutes. Remove chicken pieces from the pot and cool on a separate plate. Tear chicken into small pieces and set aside.

Stack phyllo sheets on a cutting board with longer sides toward you. Cut sheets crosswise into strips measuring 2½ x 12 inches. Place strips in the fold of a dry kitchen towel to prevent drying. Place 1 strip (short end toward you) on a work board and place 1 tsp. of filling 1 inch in from the end of the strip. Fold the strip diagonally to form a triangle (make sure the ends are lined up to ensure shape). Continue to fold diagonally until you have reached the end, brush with egg white and seal the briwat. Place sealed side down on a cloth-covered tray and cover with the towel until ready to fry.

Deep fry the briwats at 375 degrees until golden brown and crisp (about 1 to 2 minutes). Remove with a slotted spoon and drain on paper towels. Serve hot.

Leave a Reply