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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.