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Doights De Fatma / Fatmas Fingers Tunisian Spring

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Ingredients

Adjust Servings:
500 g shelled prawns, uncooked
700 g ricotta cheese
1/2 cup fresh cilantro, finely chopped
1/4 - 1/2 preserved lemon, finely chopped (use the rind only & discard the flesh)
1 tablespoon capers, rinsed & drained
1 teaspoon tabil (tabil - traditional tunisian spice mix)
1 teaspoon salt
1/2 teaspoon harissa
1 egg, beaten
fresh ground black pepper, to taste
30 rectangular phyllo pastry sheets (approx 4.5-inchx6.5-inch)
sunflower oil or vegetable oil, for frying

Nutritional information

111.8
Calories
40 g
Calories From Fat
4.5 g
Total Fat
2.3 g
Saturated Fat
39.1 mg
Cholesterol
294.2 mg
Sodium
10.9 g
Carbs
0.4 g
Dietary Fiber
0.1 g
Sugars
6.5 g
Protein
1845g
Serving Size

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Doights De Fatma / Fatmas Fingers Tunisian Spring

Features:
    Cuisine:

    Most North African & Middle Eastern countries have a version of these. In Algeria they are known as Bourek, in Turkey; Borek, in Morocco; Cigars, Brik or Bourek etc.... I have a recipe posted for the Algerian version filled with spiced ground chicken & preserved lemon. These rolls are a little bit labour intensive but once you get into the swing of it the time passes quickly enough! This particular recipe is by Dalila Amdouni -- the personal cook to a wealthy Parisian family living in Tunisia. Although the recipe states using uncooked prawns, I prefer to flash fry them in a pan until they have JUST turned opaque - no more a minute or two. (if you are new to making rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/)

    • 100 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Doights De Fatma / Fatma’s Fingers – Tunisian Spring Rolls, Most North African & Middle Eastern countries have a version of these In Algeria they are known as Bourek, in Turkey; Borek, in Morocco; Cigars, Brik or Bourek etc I have a recipe posted for the Algerian version filled with spiced ground chicken & preserved lemon These rolls are a little bit labour intensive but once you get into the swing of it the time passes quickly enough! This particular recipe is by Dalila Amdouni — the personal cook to a wealthy Parisian family living in Tunisia Although the recipe states using uncooked prawns, I prefer to flash fry them in a pan until they have JUST turned opaque – no more a minute or two (if you are new to making rolls, here is a step by step -in photos- demo for you: com/chinese-springrolls/), Most North African & Middle Eastern countries have a version of these In Algeria they are known as Bourek, in Turkey; Borek, in Morocco; Cigars, Brik or Bourek etc I have a recipe posted for the Algerian version filled with spiced ground chicken & preserved lemon These rolls are a little bit labour intensive but once you get into the swing of it the time passes quickly enough! This particular recipe is by Dalila Amdouni — the personal cook to a wealthy Parisian family living in Tunisia Although the recipe states using uncooked prawns, I prefer to flash fry them in a pan until they have JUST turned opaque – no more a minute or two (if you are new to making rolls, here is a step by step -in photos- demo for you: com/chinese-springrolls/)


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    Steps

    1
    Done

    Put the Prawns in a Bowl With the Cilantro, Lemon, Capers, Spice, Salt & Harissa. Add the Ricotta & Mix Together Using Your Hands or a Wooden Spoon.

    2
    Done

    Mix in the Egg & the Black Pepper.

    3
    Done

    Take a Sheet of Phyllo Pastry, Fold in Half to Strengthen. Place a Line of Filling in the Middle of the Sheet, Then Roll Up Tightly - Making Sure to Tuck the Sides Over the Filling First. You Can Seal the Fingers With a Little Water - This Will Stop the Oil Seeping in & the Filling from Bubbling Out.

    4
    Done

    Pour Enough Sunflower or Vegetable Oil Into a Large Frying Pan to Cover the Bottom by 1/2". Heat the Oil Over a Medium Heat Until It Is Around 180c, Then Fry the Fingers in Batches For Around 8-10 Minutes or Until They Are Crisp & Deep Golden, You Will Need to Turn Them So That They Cook Evenly.

    5
    Done

    Remove the Fingers Wfrom the Oil With a Slotted Spoon & Stand Upright on Plenty of Kitchen Paper to Drain. Serve Warm. (if You Do Want to Make These Slightly Ahead of Time, You Can Fry Them & Reheat in the Oven but Take Care not to Leave Them Too Long as the Prawns Will Over Cook & Become Rubbery.

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