Varied stuffed bricks for Ramadan
Recipe by Cooking by Nissou
Four varieties of bricks (curry chicken cigars, meat‑potato‑cheese bricks, meat‑pepper‑kiri bricks, shrimp‑vermicelli bricks) prepared, breaded and ready to be frozen for the month of Ramadan. The recipe includes all steps for preparing the fillings, sealing, breading and cooking.
MediumMiddle‑Eastern / Maghreb CuisineServes 8
Printable version with shopping checklist
Source Video
32m
Prep
43m
Cook
10m
Cleanup
1h 25m
Total
Cost Breakdown
Total cost:$28.55
Per serving:$3.57
Critical Success Points
- • Remove the cardamom pods and cloves after cooking the chicken filling.
- • Let each filling cool before folding to avoid the brick tearing.
- • Properly seal the edges with the flour‑water glue to prevent leaks during frying.
Safety Warnings
- • Handle raw chicken with separate utensils to avoid cross‑contamination.
- • Cook the chicken to an internal temperature of at least 75°C (use a thermometer).
- • Be careful with hot oil during frying to avoid burns.
- • Remove all whole spices (cardamom, cloves) before sealing the bricks to avoid bitterness and choking risk.
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