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Briouat bil Djaj

Ingredients

Preparation

  1. Use the chicken-and-onion filling on page 129 and make the cigars as instructed in the above recipe for briouat bil kefta.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
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