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    You are in: Home / Recipes / Doights De Fatma / Fatma's Fingers - Tunisian Spring Rolls Recipe
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    Doights De Fatma / Fatma's Fingers - Tunisian Spring Rolls

    Doights De Fatma / Fatma's Fingers - Tunisian Spring Rolls. Photo by Um Safia

    1/1 Photo of Doights De Fatma / Fatma's Fingers - Tunisian Spring Rolls

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    20 mins

    Um Safia's Note:

    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/)

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    Ingredients:

    Yield:

    fingers ...

    Units: US | Metric

    Directions:

    1. 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. 2
      Mix in the egg & the black pepper.
    3. 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. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Doights De Fatma / Fatma's Fingers - Tunisian Spring Rolls

    Serving Size: 1 (1845 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 111.7
     
    Calories from Fat 40
    36%
    Total Fat 4.5 g
    6%
    Saturated Fat 2.2 g
    11%
    Cholesterol 39.1 mg
    13%
    Sodium 294.2 mg
    12%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.1 g
    0%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    preserved lemons

    tabil

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