Moroccan Phyllo Rolls Food

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MOROCCAN-STYLE CHICKEN PHYLLO ROLLS



Moroccan-Style Chicken Phyllo Rolls image

These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

Categories     Chicken     Egg     Bake     Cocktail Party     Almond     Spice     Cinnamon     Phyllo/Puff Pastry Dough     Gourmet     Appetizer     Hors D'Oeuvre

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 18

1 small onion, finely chopped
1 tablespoon olive oil
Scant teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1 1/4 pound chicken thighs (with skin and bones)
3/4 cup low-sodium chicken broth
1/2 cup water
1 (3-inch) cinnamon stick
1/4 cup sliced almonds, toasted , cooled, and coarsely chopped
2 large eggs, lightly beaten
1 stick (1/2 cup) unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 teaspoon ground cinnamon
2 teaspoons brown mustard seeds

Steps:

  • Make filling:
  • Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes. Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes total. Transfer chicken with tongs to a bowl, reserving cooking liquid.
  • When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl. Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute, then skim off fat and discard cinnamon stick. Return liquid to saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into shredded chicken along with almonds.
  • Reserve 2 tablespoons beaten egg in a cup for egg wash. Lightly season remaining egg with salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat, stirring, until just set but still slightly soft. Stir scrambled egg into filling.
  • Make rolls:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
  • Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted butter. Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve, then top with another phyllo sheet and generously brush with butter.
  • Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling). Make another roll with remaining half stack. Make 6 more rolls in same manner, transferring to cutting board.
  • Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere. Cut each roll crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking sheets. Bake, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total.
  • Transfer rolls to a rack to cool slightly.

MOROCCAN PHYLLO ROLLS



Moroccan Phyllo Rolls image

This recipe seems quite involved but its really not that bad after all the chopping and they end up going together very quickly. The end result is amazing & well worth the effort. Serve with a mixed greens salad and recipe #427818 for a main entree or make these into smaller rolls and serve as appetizers! For a wheat free version use Spelt Phyllo Sheets. Recipe from Eat, Drink, & Be Vegan by Dreena Burton.

Provided by Mindelicious

Categories     Onions

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 18

2 cups diced bell peppers (combination yellow, red, and orange)
2 1/2-3 cups diced zucchini or 2 1/2-3 cups yellow squash
1 -1 1/4 cup diced onion
1 1/2-2 cups diced fennel bulbs (about 1 medium bulb)
1/2 cup dried diced apricots (preferably unsulfured) or 1 cup fresh fig
5 -6 large garlic cloves, minced
1 1/2-2 tablespoons extra-virgin olive oil
3/4 teaspoon ground ginger
3/4 teaspoon cinnamon
1 1/2 teaspoons cumin
1/2 teaspoon paprika
1/2 teaspoon sea salt
fresh ground black pepper
1 cup cooked chickpeas or 1 cup white beans
1/2 cup fresh basil or 1/2 cup parsley, minced
8 -12 sheets phyllo pastry sheets (see ****)
2 1/2-3 tablespoons extra-virgin olive oil (to brush phyllo)
1/4 cup chopped or slivered almonds, lightly toasted (for garnish)

Steps:

  • Preheat oven to 425ºF (220ºC). Line a wide-rimmed baking sheet with parchment paper. Place bell peppers, zucchini, onion, fennel, apricots, and garlic on sheet, and toss with oil, ginger, cinnamon, cumin, paprika, salt and pepper. Roast in oven for 35-45 minutes, tossing once or twice, until veggies are caramelized in some spots and softened.
  • Remove from oven, toss in chickpeas or white beans and basil, and let cool slightly. Reduce oven temperature to 375°F (190ºC). Line a baking dish or sheet with parchment paper. Place a lightly dampened dish towel over phyllo sheets to keep moist while preparing rolls.
  • Lightly brush top of one sheet with oil. Place another sheet (not brushed with oil) on top. Spread ¾-1 cup roasted veggie mixture (see note) down the center of top sheet, leaving 1-2-in (2½-5-cm) space from edges. Fold left side over filling and roll up, tucking in sides as you go. Brush with additional oil and place in lined baking dish or sheet.
  • Repeat process until all phyllo and mixture are used; you will have 4-6 rolls (see note).
  • Bake for 24-28 minutes, until golden brown. Serve warm, drizzled with recipe #427818, and garnished with almonds.
  • ***Use 8 sheets to make generously stuffed rolls or 12 sheets for smaller ones. If the roll is quite full, it may tear while baking. This of course won't ruin them, but will affect the presentation (if that's important to you).
  • ***As appetizers: Make smaller rolls or bite-sized phyllo triangles. For the latter, brush one sheet with oil. Then, with a sharp knife, cut 4 strips lengthwise down length of sheet. Place a small spoonful of filling at the base of one strip. Then, fold that corner over to form a triangle, and continue to fold back and forth until you reach the top (like folding a flag). Repeat process until you have used up all the filling. Bake at 375ºF (190ºC) for 15-20 minutes, until golden. Serve with recipe #427818 as a dip.

Nutrition Facts : Calories 421.6, Fat 20.6, SaturatedFat 2.9, Sodium 684.9, Carbohydrate 52.5, Fiber 9, Sugar 7.3, Protein 10.4

MOROCCAN STYLE CHICKEN PHYLLO ROLLS



Moroccan Style Chicken Phyllo Rolls image

THIS is the recipe that shocked me!! In any normal flipping through a magazine or cookbook, I would have passed the recipe by without a second thought. BUT, I LOVED IT!!! Serve this with the Spicy Tomato Sauce that is also in this cookbook. Just a wonderful appetizer. A bit lengthy....yet worth the oooohhs and aaahhhhs!!! **NOTE: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered. They can also be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap. Cut frozen rolls, then bake (do not thaw) in a preheated 350ºF oven for about 20 min.

Provided by SkinnyMinnie

Categories     Chicken Thigh & Leg

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 small onion, finely chopped
1 tablespoon olive oil
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1 1/4 lbs chicken thighs, with skin and bones
3/4 cup chicken broth
1/2 cup water
1 (3 inch) cinnamon sticks
1/4 cup sliced almonds, toasted and coarsely chopped
2 large eggs, lightly beaten
1/2 cup butter, melted
8 phyllo pastry sheets, thawed if frozen
1 teaspoon ground cinnamon
2 teaspoons brown mustard seeds

Steps:

  • Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in 3-quart heavy saucepan over moderate heat, stirring until softened, about 5 minute.
  • Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 min total.
  • Transfer chicken with tongs to a bowl, reserving liquid.
  • When chicken is cool enough to handle, shred; discarding skin and bones and transfer to a large bowl.
  • Tranfer the cooking liquid to a 2 cup glass measuring cup (do not clean the saucepan) and let stand 1 min, then skim off fat and discard cinnamon stick.
  • Return liquid to saucepan and simmer over medium high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minute.
  • Stir in the shredded chicken along with the chopped toasted almonds.
  • Reserve 2 Tbs beaten egg in a cup for egg wash; lightly season the remaining egg with salt and pepper, then cook in 1/2 Tbs butter in a nonstick skillet over medium high heat, stirring until just set but still slightly soft.
  • Stir the scrambled egg into the filling.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 450ºF.
  • Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with a damp kitchen towel.
  • Brush the 1 sheet GENEROUSLY with melted butter.
  • Evenly sift 1/4 tsp cinnamon over the butter phyllo using a fine mesh sieve, then top with another phyllo sheet and GENEROUSLY brush with butter.
  • Cut the phyllo sheets in half, then arrange one half in front of you to work with.
  • Spread 1/4 cup chicken filling in a narrow strip along the edge nearest you, then roll up filling tightly in phyllo.
  • Before completing the roll, brush the remaining edge with butter to seal. No need to fold or seal the ends, just leave them open.
  • Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkled).
  • Make another roll with remaining half of phyllo sheets.
  • Make 6 more rolls in same manner, transferring to cutting board.
  • Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere.
  • Cut each roll crosswise into 4 pieces and arrange pieces 1-inch apart on 2 baking sheets.
  • Bake for 12 min, switching position of baking sheets after 6 min until phyllo is golden brown.
  • Transfer rolls to a rack to cool slightly.

PHYLLO SPINACH ROLLS



Phyllo Spinach Rolls image

Make and share this Phyllo Spinach Rolls recipe from Food.com.

Provided by JackieOhNo

Categories     Spinach

Time 1h

Yield 72 rolls

Number Of Ingredients 9

1 tablespoon olive oil
1/2 cup chopped onion
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
8 ounces cottage cheese
4 ounces cream cheese
4 ounces crumbled feta cheese
1 small egg, beaten
12 phyllo pastry sheets
1 cup butter, melted

Steps:

  • Heat oil in large skillet over medium-high heat. Add onion and saute until translucent, about 3 minutes. Reduce heat to low and add spinach. Slowly stir in cheeses until well blended. Cook 5 minutes. Remove from heat. Add egg and mix well.
  • Butter 13x18-inch baking sheet. Stack 3 phyllo sheets on damp towel. Brush each sheet with melted butter. Spoon about 1/2 cup filling into 1-1/2" wide strip down long edge of phyllo. Roll up as for jelly roll, starting at long edge with filling and using towel as aid. Transfer to prepared baking sheet, arranging seam side down. Brush with melted butter. Repeat with remaining phyllo for 3 more rolls. Freeze 15 minutes.
  • Preheat oven to 350 degrees. Cut rolls into 1" piecds. Bake until golden brown, 15 minutes.

Nutrition Facts : Calories 49.2, Fat 4, SaturatedFat 2.3, Cholesterol 12.5, Sodium 77.6, Carbohydrate 2.2, Fiber 0.2, Sugar 0.3, Protein 1.2

MOROCCAN CHICKEN BUNDLES



Moroccan Chicken Bundles image

These Moroccan-Style chicken phyllo rolls have the delicious mix of Moroccan spices including cumin, ginger, turmeric and cinnamon. These are great served with Spiced Tomato Dipping Sauce - Moroccan Style. They are a bit time consuming, but well worth it. This recipe is from another site, but was originally from Gourmet Magazine and is loosely based on b'stilla (a traditional Moroccan dish of shredded chicken simmered with Moroccan spices and then mixed with egg and nuts).

Provided by Just Call Me Martha

Categories     Moroccan

Time 2h

Yield 32 rolls

Number Of Ingredients 18

1 small onion, finely chopped
1 tablespoon olive oil
1 pinch salt
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1 1/4 lbs chicken thighs, with skin and bones
3/4 cup chicken broth
1/2 cup water
1 cinnamon stick (3 inch)
1/4 sliced almonds, toasted,cooled and coarsely chopped
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted
8 phyllo pastry sheets, thawed (17" X 12")
1 teaspoon ground cinnamon
2 teaspoons brown mustard seeds

Steps:

  • Cook onion in oil with salt, cumin, ginger, turmeric, pepper and coriander in large heavy saucepan over moderate heat, stirring until onion has softened, about 5 minutes.
  • Add chicken, broth, water and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes.
  • Transfer chicken to a bowl, reserving cooking liquid.
  • Remove skin and bones from chicken, then shred chicken either by hand or by pulsing in food processor and place in a large bowl.
  • Place cooking liquid in a 2 cup glass measure and let stand 1 minute and then skim off fat and discard cinnamon stick.
  • Return liquid to saucepan and simmer over medium heat uncovered until liquid has reduced to about 1/4 cup (approximately 8 minutes) (Liquid will look like a glaze in the bottom of the pan).
  • Stir in shredded chicken and almonds.
  • Reserve 2 Tbsp of beaten egg for egg wash.
  • Lightly season remainder of egg with salt and pepper, then cook over medium heat with 1/2 Tbsp butter until just set, but still slightly soft.
  • Stir egg into chicken filling.
  • Put oven racks in upper and lower thirds of oven and preheat to 450 degrees.
  • Place 1 phyllo sheet on work surface, keeping remainder of phyllo covered with plastic wrap and damp kitchen towels.
  • Brush sheet generously with melted butter and then evenly sift 1/4 tsp cinnamon over buttered phyllo.
  • Top with a second phyllo sheet and generously brush with butter.
  • Halve buttered phyllo stack crosswise, then arrange one half with long side nearest you.
  • Spread 1/4 cup of chicken mixture in a narrow strip along edge closest to you and roll up filling tightly in phyllo, leaving ends open.
  • Transfer roll, seam down to a cutting board set inside a baking pan (this will help contain mustard seeds when sprinkling).
  • Make 6 more rolls in same manner.
  • Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help them adhere.
  • Cut each roll crosswise into 4 pieces and arrange 1 inch apart on baking sheets.
  • Bake, switching position of sheets halfway through baking, until phyllo is golden brown, approximately 12 minutes then transfer rolls to rack to cool slightly.
  • Note: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered.
  • OR Rolls can be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap.
  • Coat frozen rolls, then bake in preheated 350 over for about 20 minutes or so.

Nutrition Facts : Calories 89, Fat 6.7, SaturatedFat 2.8, Cholesterol 35.8, Sodium 64.2, Carbohydrate 3, Fiber 0.2, Sugar 0.2, Protein 4

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