The recipe for Baked Chicken Bricks by Cyril Linyak

If you are a fan of oriental cuisine, bricks are definitely your little treat. Easy and quick to prepare, they know how to please the whole family. With ground meat, cheese, vegetables or chicken, there are many ways to garnish them to enjoy them. If one eats bricks without asking for them, they are obligatory at Ramadan meals. But because their taste knows how to convince us to eat them again and again, we are happy to prepare them all year round. To give your traditional recipes a bit of a boost, chef Cyril Liniac has introduced his own way of making bricks. Ladies, for your summer appetizers, here they are Baked Chicken Bricks by Cyril Linyak.

What is the difference between a brick and a samosa?

Generously filled triangles that crunch? Bricks and samosas are not that different. But they are not the same either, despite their appearance. Samos originate from India and Central Asia. On the contrary, the bricks come from the Maghreb. The first difference between the two is their texture. The bricks are thin but consistent, as far as samosas go, they are super thin. For cooking, when the samosa cannot be cooked only in the oven, the brick can also be cooked in a pan. A samosa is a doughnut. Therefore, it will be less crunchy, fuller and more melt-in-the-mouth.

The recipe for Baked Chicken Bricks by Cyril Linyak

Preparation time: 15 minutes
Preparation time: 25 minutes

Ingredients for 4 people:

  • 4 white roast fillets, cut into small cubes
  • 1 onion, peeled and chopped
  • ¼ bunch mint, peeled and chopped
  • ¼ bunch cilantro, peeled and chopped
  • 100 g very reduced tomato sauce – a pinch of curry powder
  • 200 g of feta, cut into small cubes
  • 20 g of raisins and swollen with hot water
  • 4 brick sheets
  • 2 egg whites
  • olive oil
  • fine salt and ground black pepper


  • 2 salad bowls
  • 1 whip
  • 4 to 6 ramekins
  • 1 board
  • 1 cutting knife


  1. Pour a pinch of olive oil and the onion into a hot pan, fry for a few minutes, then add the chicken and cook until slightly caramelised.
  2. Put the roasted chicken in a salad bowl, add the herbs and feta, mix with the tomato sauce and curry.
  3. Set some tomato curry sauce aside. Season with fine salt.
  4. Cut strips of pastry crust 5 to 6 cm wide, then place the mixture with small cubes of feta and raisins, close using the samosa technique using a brush dipped in egg white.
  5. In a hot pan, pour a little oil and color the marshmallows on each side so that they are crispy. Serve in plates with the tomato sauce.

And for more Cyril Linyak recipes, click here!

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