Bourek Bel Hout
Fish filled pastries.
½lb white fish
1 clove of garlic crushed
½ onion finely chopped
4 tbsp chopped parsley
Juice of ½ lemon
1tbsp fresh breadcrumbs
1boiled potato crushed
Pinch of chilli, coriander, cumin
Salt and pepper
Pack of Fillo or Spring Roll pastry
Microwave the fish for 2 minutes or poach for 5 minutes and then flake it into a large bowl.
Remove skin and bones. Cool down. (A glass of white wine ought to do it!)
Add all the ingredients to the bowl, mix well and season.
Lay one fillo pastry sheet (25cm by 10cm) flat on a damp cloth and place a tbsp of fish mixture on the top corner.
Fold diagonally three times to create a triangle.
Shallow fry or bake to heat up thoroughly and lightly brown.
You can add tiny bits of other vegetables or seafood to the mix depending on your taste.
Serve with a dressed salad and a wedge of lemon.