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Nutrition Facts
Serving Size 1 fingers / rolls 61g Recipe makes 30 fingers / rolls) The following items or measurements are not included below: preserved lemons tabil
Calories 116
Calories from Fat 40		(34%)
Amount Per Serving		%DV
	Total Fat 4.5g	6%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 51mg		17%
Sodium 237mg		9%
Potassium 72mg		2%
Total Carbohydrate 10.7g		3%
	Dietary Fiber 0.4g	1%
	Sugars 0.1g
Protein 7.7g		15%
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*** Ramadan ~ Day 1 ***

Um Safia

Doights De Fatma / Fatma's Fingers - Tunisian Spring Rolls

Recipe #386111 | 1½ hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Um Safia
Aug 18, 2009

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/)

30 fingers / rolls (change servings and units)

Ingredients

500 g shelled prawns, uncooked
700 g ricotta cheese
1/2 cup fresh cilantro, finely chopped
1/4-1/2 preserved lemons, 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

Directions

1
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
Mix in the egg & the black pepper.
3
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
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
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.