Description
A savory pastry filled with spiced chicken and nuts, shaped into cigars.
Ingredients
Scale
- 1 lb chicken, cooked and shredded
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp cinnamon
- 1 tsp cumin
- 1/2 cup almonds, chopped
- 1/2 cup raisins
- 1/4 cup fresh parsley, chopped
- 8 sheets of phyllo dough
- 1/2 cup butter, melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a pan, sauté the onion and garlic until soft.
- Add the ginger, cinnamon, cumin, salt, and pepper. Cook for 2 minutes.
- Stir in the shredded chicken, almonds, raisins, and parsley. Mix well.
- Lay one sheet of phyllo dough on a clean surface and brush with melted butter.
- Place another sheet on top and brush with more butter.
- Put a spoonful of the chicken mixture at one end of the phyllo. Roll tightly to form a cigar shape.
- Repeat with the remaining dough and filling.
- Place the cigars on a baking sheet and brush the tops with butter.
- Bake for 20-25 minutes or until golden brown.
Notes
- Serve hot with a side of yogurt dip.
- Adjust spices according to your taste.
- Can be made in advance and frozen before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cigar
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Chicken Pastilla, Finger Food, Appetizer, Moroccan Cuisine