Romanian · Romania

Cumin and Tarragon Roman-Style Rice and Chicken Burek

Name: Cumin and Tarragon Roman-Style Rice and Chicken Burek
Total time: 27 min
Yield: 8 servings
Cuisine: Romanian
Ingredients: 1 cup rice flour; 1/2 cup milk; 1 egg; 1/4 cup melted butter; 1/4 tsp salt; 1/2 cup shredded cooked chicken; 1/4 cup grated Parmesan; 1 tsp olive oil; 1/2 tsp cumin; 2 tbsp chopped tarragon

Introduces earthy cumin with herbal tarragon.

27 minutes8 servings

Method

Before baking, mix cumin into batter. 1: Just before serving, sprinkle tarragon over pastries.
Preheat oven to 180°C (350°F).
Combine rice flour, salt, and Parmesan in a bowl.
Add milk, egg, and melted butter; mix until smooth.
Drop spoonfuls onto baking sheets and bake 10-12 minutes.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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