Middle Eastern · Dinner
Crispy Chicken Filled Pastry Rolls
Ground chicken thigh meat is seasoned with onion, garlic, parsley, and warm baharat-style spices, rolled tight in thin pastry sheets, and fried until the shells shatter into golden shards. Served warm with a lemony yogurt-tahini dip.
$4
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
41.2gFat
19.8gCarbs
2.3gSugar
1.6gFiber
870mgSodium
168mgChol
11.8gSat Fat
480mgPotassium
95mgCalcium
3.1mgIron
0.6mcgVitamin B12
4.5mgVitamin C
protein-rich
low-carb
spice-route
hidden-gems
Instructions
1
Prep
Finely chop onion and mince garlic. Combine ground chicken thigh, onion, garlic, chopped parsley, cumin, cinnamon, allspice, pepper, and salt in a bowl.
2
Sauté
Warm a small skillet over medium heat with no oil and cook the chicken mixture for 4 minutes, breaking it into small crumbles, until no pink remains.
3
Rest
Spread the cooked filling on a plate and cool at room temperature for 10 minutes so the phyllo does not turn soggy.
4
Build
Lay one phyllo sheet flat and brush lightly with melted butter. Spoon a sixth of the filling along one edge and roll into a tight cigar shape, tucking the sides in.
5
Fry
Heat vegetable oil in a small deep pot to 350°F (175°C) over medium-high heat. Fry the rolls in batches of 3 for about 3 minutes each batch, turning occasionally, until deep golden and crisp.
6
Whisk
In a small bowl, whisk together yogurt, tahini, lemon juice, and a pinch of salt until smooth.
7
Plate
Arrange the fried rolls on a small plate with the yogurt-tahini dip alongside and serve immediately while still crackling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground chicken thigh
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp allspice
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 66 sheets phyllo pastry (about 1.6 oz/45g total)
- 2 tbsp30g butter, melted
- 4 cups960ml vegetable oil, for frying (only about 10% absorbed into the food)
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp tahini
- 2 tsp2 tsp lemon juice
- 22 small pinch salt
