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Varied stuffed bricks for Ramadan
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.
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Cost Breakdown
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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