Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Petits pains farcis au poulet, pommes de terre et mozzarella
Des petits pains moelleux cuits à la poêle, garnis d'une farce savoureuse de poulet, pommes de terre, mozzarella et persil. Idéaux en snack ou en entrée, ils sont faciles à préparer même pour les débutants grâce à des mesures précises et des astuces pratiques.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Cuisson du poulet jusqu'à complète cuisson
- • Pétrissage de la pâte jusqu'à obtenir une texture lisse
- • Cuisson à la poêle en contrôlant la température pour éviter les brûlures
Safety Warnings
- • Faire attention aux éclaboussures d'huile chaude lors de la cuisson.
- • S'assurer que le poulet atteint une température interne d'au moins 75 °C.
- • Utiliser des maniques pour manipuler la poêle chaude.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Semen and Meloui for Beginners
Learn how to make soft and flaky semens and melouis, perfect for breakfast or snack. This simple, no‑robot recipe relies on a long resting time to achieve a light and airy dough. Ideal for novices, it details each step, from mixing the ingredients to pan cooking and shaping.
Mini mil-hole crepes
Light mini semolina crepes, perfect for Ramadan or a brunch. Easy to prepare, they puff up with tiny air bubbles and cook in just a few minutes.
Boubooka with tripe and zucchini
A spicy boubooka made with tripe and lungs, simmered with chickpeas, zucchini and a robust tomato sauce. Ideal for lovers of traditional Maghreb dishes, this recipe is ready in under two hours using a pressure cooker.
Algerian Arich – shortcrust pastry with almond filling
This traditional Algerian recipe will teach you how to make arich, small shortcrust pastries filled with a delicious almond filling scented with orange blossom water, then glazed with a shiny royal icing. Follow each step to achieve golden, tender, and decorated arches, perfect for tea or as a dessert.
Bird's Tongue Stew, Spinach Bricks with Cheese Sauce, Grilled Salad
A complete Ramadan meal inspired by Algerian cuisine: a fragrant meat stew (CHBA), crispy bricks stuffed with spinach, potatoes and cheese sauce, and a grilled vegetable salad. Ideal for 6 people.
Moon-shaped biscuits – 4 flavors
Four soft moon-shaped biscuits, made from a single base dough and flavored pistachio, almond‑sesame, pink praline and cocoa. Easy, quick and decorated with chocolate for an elegant look, perfect for the Laï Fatir celebration or any other occasion.