Feasts: Middle Eastern Food to Savor & Share by Sabrina Ghayour

Author:Sabrina Ghayour
Language: eng
Format: mobi, epub
Tags: Regional & Ethnic, Cooking, Entertaining, Middle Eastern, General
ISBN: 9781681883748
Publisher: Weldon Owen
Published: 2018-03-13T07:00:00+00:00

PRAWN, PISTACHIO & ZA’ATAR FRITTERS

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with harissa yogurt

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MAKES APPROXIMATELY 12

vegetable oil, for frying

180g raw peeled prawns

2 garlic cloves, crushed

2 tablespoons za’atar

finely grated zest of 1 unwaxed lime

juice of ½ lime

½ small packet (about 15g) fresh coriander, finely chopped

2 tablespoons plain flour

2 heaped tablespoons pistachio nuts

½ teaspoon baking powder

sea salt flakes and freshly ground black pepper

FOR THE HARISSA YOGURT

150g Greek yogurt

1 tablespoon harissa

good squeeze of lime juice, to taste

Pour enough oil into a large, deep frying pan to fill it to a depth of 2.5cm. Heat the oil over a medium heat. Line a plate with a double layer of kitchen paper.

Put the prawns, garlic, za’atar, lime zest and juice, coriander, flour, pistachios and baking powder into a food processor and season generously with salt and pepper. Pulse for 1 second, then repeat several times until the mixture is broken down and evenly combined, ensuring you don’t over-process – you want the mixture to be textured, with small but intact pieces of prawn and pistachio. (Alternatively, chop down the prawns and pistachios quite finely by hand and combine with the other ingredients.)

Take a pinch of the mixture and drop it into the oil to test how hot it is – if the mixture sizzles immediately, your oil is hot enough. Scoop out a rather generous teaspoonful of the mixture with a metal teaspoon and pat the mixture with another spoon to make a rough quenelle. Use the other spoon to push the quenelle carefully into the hot oil. Repeat until all the mixture is used up. Fry for 2 minutes on each side, until the fritters are deep golden brown. Using a metal slotted spoon, transfer to the paper-lined plate to drain excess oil.

To make the dip, mix the yogurt with the harissa, lime juice and salt and pepper to taste. Serve it alongside the hot fritters.

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