Chicken Buraik

Buraik is a popular Arabic recipe. I have known two versions of Buraik, one being ground beef, eggs, and the other bananas and cream, which is a dessert Buraik. Its fun to make old classics have new twist. This version is so tasty you will have everyone begging you to make it again. 5 chicken breast, boneless and skinless 3/4 cup chunky garden pasta sauce 1/2 cup mozzarella cheese, shredded 1/2 cup cheddar cheese, shredded 1 pound puff pastry 1 teaspoon salt 1 teaspoon pepper 1 egg yolk, beaten 1. Allow puff pastry to defrost at room temperature for at least 2-1/2 hours. When defrosted divide into two half’s. Cover with a towel until needed. In a medium saucepan on medium heat add chicken breast, cover with water and allow to cook, about 20 minutes or until done. Drain water then shred chicken. 2. In a sauté pan on medium heat, add chicken, pasta sauce, salt and pepper. Mix well, allow to cook 5 minutes. Roll each dough into a thin circle, a circle that will cover a 9 inch pie pan. Lightly butter pie pan bottom and sides. Add one circle of pastry into the pan, covering. Carefully prick dough with a fork. Add chicken mix, and then sprinkle cheese. Add second pastry circle on top, covering meat. With fingers, press edges of each circle together, to form slight mound. With a pastry brush, carefully brush egg yolk all over pastry. Make small slit in top middle of Buraik. 3. In a pre-heated 350 F oven bake Buraik 25-30 minutes, until top is golden. Yields: 6 servings


  1. Kitchen Flavours2/10/2009

    Wow simply yummylicious......Drooling......

  2. Sophie2/16/2009

    How neat! The filling looks hearty and full of flavor.

    I also read the story about your grandma's tuna :), I also adored my grandmother's sandwiches when I was little.

  3. Susie of Arabia2/27/2009

    Everything looks and sounds so good! I wish I could hire you to be my personal chef!!!


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