Briouat with chicken and almonds

Ingredients

• For the briouat:
• 250 g pastilla pastry sheets (warqa)
• 1 egg white
• oil for frying
• For the filling:
• 300 g chicken breast, minced
• 1 onion, thinly sliced
• 20 g butter
• 2 tbsp parsley and coriander
• 1/2 tsp ginger
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp cinnamon
• 1 pinch ras el hanout
• For the almonds:
• 100 g blanched, fried almonds
• 50 g icing sugar
• 1/2 tsp cinnamon
• 1/4 tsp mastic

Method

1. Melt the butter in a pan and soften the onion in it for 5 minutes.
2. Add the minced chicken, herbs and spices and cook over low heat, stirring, for about 15 minutes, then leave to cool.
3. Grind the almonds finely with the icing sugar, cinnamon and mastic.
4. Mix the chicken with the almonds.
5. Cut the pastry sheets into strips of equal length, put a tablespoon of filling at the top of each and fold the strip alternately left and right into a triangle.
6. Seal the end with egg white.
7. Fry the briouat golden in hot oil and drain on kitchen paper.