Bstilla bil Hout

  1. Poach the fish in salted water very briefly, until it just begins to flake, then drain.
  2. Remove the skin and flake it into pieces.
  3. In a bowl, mix the olive oil and lemon juice with the cumin, paprika, and ground chili pepper, the garlic, parsley, and cilantro.
  4. Put in the fish and shrimp and turn to cover all the pieces with this marinade.
  5. Open out the sheets of fillo when you are ready to make the pies and be prepared to work fast.
  6. Leave the sheets in a pile and brush the top one with vegetable oil.
  7. Put a sixth of the filling mixture in a flat mound on one side of the sheet, about 3 1/2 inches from the edge, in the center.
  8. Let it spread over a surface of about 3 1/2 inches.
  9. Wrap the filling up into a flat square parcel: Fold the nearest edge of the sheet over the filling, then very carefully lift the part of the sheet with the filling and turn over.
  10. Continue to turn the parcel over, folding the 2 side ends up at different turns so that the filling ends up covered with several layers of pastry.
  11. (See drawings on page 121.)
  12. Continue with the remaining sheets and filling, and arrange the parcels on a sheet of foil on a baking sheet.
  13. Brush the tops with the egg yolk mixed with 1 teaspoon of water and bake in a preheated 350F oven for 3545 minutes, or until the pastry is crisp and brown.
  14. Serve hot.

firm white fish, salt, extravirgin olive oil, lemon, cumin, paprika, ground chili pepper, garlic, flatleaf parsley, cilantro, shrimp, pastry, vegetable oil, egg yolk

Taken from www.epicurious.com/recipes/food/views/bstilla-bil-hout-373261 (may not work)

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