Recipes Egyptian spiced fish wraps

Recipes Egyptian spiced fish wraps

Recipes Egyptian spiced fish wraps

Recipes Egyptian spiced fish wraps The straightforward wrap goes gourmet for lunch or even dinner using this dukkah spiced fish edition. Egyptian spiced fish wraps


  • one small reddish colored onion, very thinly sliced up
  • 1 tsp sumac
  • two teaspoons dark wine vinegar
  • 2/3 cup plain flour
  • 45g box pistachio dukkah
  • 600g skinless company white fish fillets (see note)
  • Extra virgin essential olive oil, for low frying
  • four large pita breads
  • 200g tub pumpkin hummus
  • one bunch skyrocket, trimmed
  • 250g cherry tomatoes, halved
  • 1/3 cup basic reduced-fat Greek-style yoghurt
  • Clean coriander sprigs, to assist


  • Step 1

    Combine red onion, sumac and vinegar in a dish. Season with salt and pepper. Established aside. Place flour in an individual dish. Season with salt and spice up. Location dukkah in another separate low dish. Cut fish into 2cm-wide whitening strips.

  • Step two Include enough oil to a moderate frying skillet to come 5mm upward the aspect of pan. Heat more than medium-high temperature. Dip fish in flour, shaking away from excess. Shallow-fry, in amounts, for several minutes each side or even until fantastic and cooked through. Strain on document towel for 20 secs. Toss fish in dukkah. Drain upon paper hand towel.
  • Step 3

    Spread pita with hummus. Top with skyrocket, tomato, onion plus fish, and scrap with yoghurt. Spread with any staying dukkah and the particular coriander sprigs. Work.