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What You Need:
(Serving Size: 8)
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FILLING
2 small boiling potatoes, peeled
1 small onion, peeled and quartered
12 sprigs fresh parsley, tied together
1 teaspoon salt
A 1-pound chicken breast
1 egg
¼ teaspoon freshly ground black pepper
BRIK
8 circles malsouqua, or substitute 8 sheets filo pastry, each about 16 inches long and 12 inches wide, (see Glossary)
4 tablespoons unsalted butter, melted (only if using filo sheets)
1 hard-cooked egg, peeled and finely chopped
1 egg, lightly beaten
1/3 cup olive oil
2 lemons, cut lengthwise into quarters
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Translate this recipe:
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| How To Cook: |
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1. Combine the potatoes, onion and parsley in a 2-quart saucepan and pour in enough boiling water to cover them by 1 inch. Add the salt and boil briskly for 15 minutes.
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2. Then add the chicken breast, reduce the heat to low, and simmer partially covered for about 20 minutes, or until the chicken is white and feels firm to the touch. Pour the contents of the saucepan into a sieve, and drain thoroughly.
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3. With a small knife, remove the skin and bones from the chicken and discard them.Chop the chicken meat, potatoes, onion and parsley fine and place them in a bowl.Drop in the egg and pepper, and toss together gently but thoroughly.
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4. Taste for seasoning; the mixture may need more salt. Assemble, cook and serve thebrik, following the directions for brik billahmand using the pastries,egg, olive oil and lemons specified above.
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NOTE: that the chopped hard-cooked egg in this recipe replaces the whole eggs used in brik bil lahm.
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