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Moroccan Mhancha with Ground Chicken and Quail Eggs Recipe Video
|Ground chicken||1 Pound (breast part, for chicken filling)|
|Carrot||1 Medium, peeled and finely grated (for chicken filling)|
|Cilantro||1⁄4 Cup (4 tbs), finely chopped (for chicken filling)|
|Garlic clove||3 Medium, crushed (for chicken filling)|
|Ginger||1⁄2 Teaspoon, grated (fresh, for chicken filling)|
|Salt||1 Teaspoon (for chicken filling)|
|Ginger powder||1⁄2 Teaspoon (for chicken filling)|
|Turmeric powder||1⁄2 Teaspoon (for chicken filling)|
|Hot red chili pepper||1 Teaspoon (for chicken filling)|
|Quail egg||2 Medium (or 1 chicken egg, for chicken filling)|
|Onion||1 Medium, grated (for cooking the chicken)|
|Olive oil||2 Tablespoon (for cooking the chicken)|
|Phyllo dough/Warka||200 Gram (for the dough)|
|Cooking butter||100 Gram, melted (as required, for the dough)|
Calories 601 Calories from Fat 360
% Daily Value*
Total Fat 41 g62.6%
Saturated Fat 17.4 g87.2%
Trans Fat 0.1 g
Cholesterol 189.3 mg
Sodium 817.4 mg34.1%
Total Carbohydrates 35 g11.5%
Dietary Fiber 2.6 g10.3%
Sugars 3.2 g
Protein 25 g50.3%
Vitamin A 65.6% Vitamin C 13.1%
Calcium 4.6% Iron 18.4%
*Based on a 2000 Calorie diet
1 In a bowl, combine all the chicken filling ingredients and mix well.
2 Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for 30 minutes.
3 Preheat the oven to 350 degrees F.
4 In a pan, drizzle the olive oil over medium heat.
5 Add in the grated onion and cook for 5 minutes.
6 Add in the chicken and cook until done.
7 Using a fork, break the chicken in to small pieces while cooking.
8 Place 3 sheets of phyllo dough on your work top and brush the top sheet with butter.
9 Place the chicken filling on the edge of the longer side of the phyllo dough.
10 Roll the chicken filling in the phyllo dough to get a long tube.
11 Brush the tube with melted butter.
12 Place a quail egg at one end of the tube, and roll the tube around the egg in a coiled shape.
13 In a small bowl, beat 2 quail eggs.
14 Brush the top of the coil with the beaten eggs.
15 Carefully place the coil in a baking dish and cover with foil paper.
16 Repeat the process with the remaining phyllo dough sheets, you will get 4 coils.
17 Bake the mhencha for 30 minutes or until it becomes golden brown.
18 Serve at once.