Prawn and Fish Borek
Photography by Nick Tresidder.
In any of the countries in the Eastern Mediterranean you’ll be offered a selection of mezze at the start of your meal. It is easy to prepare a mezze platter at home. In addition to the following two dishes, fill a large tray with different types of pickles, labna, olives, long shards of fresh cucumber, dukkah and flat-breads.
INGREDIENTS
200 grams white fish fillets
100 grams raw prawn meat
1 egg
2 tablespoons cream
2 cloves garlic, crushed
3 tablespoons chopped coriander
2 tablespoons ground almonds
1⁄2 teaspoon paprika
1⁄2 teaspoon ground cumin
finely grated zest of 1 lemon
Assembly
8 sheets filo pastry melted butter sesame seeds
METHOD
Roughly chop the fish and prawns and place in a food processor. Pulse to purée roughly then add the remaining ingredients. Pulse again to just mix. Do not blend to a paste. Transfer to a bowl and refrigerate until required.
Take one sheet of filo and brush with butter. Keep the others under a damp tea-towel. Fold in half, short ends together, and cut in half lengthways.
Place 1 tablespoon of filling along one end and brush the border with butter. Loosely roll up into a cigar, folding in the sides as you go. Place seam side down on a lined baking tray. Repeat with the remaining filling and pastry.
Brush the borek with butter and sprinkle with sesame seeds.
To cook: Preheat the oven to 180oC.
Bake for 10-15 minutes until golden brown. Serve on the mezze platter. Makes 16 borek
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