Not your average Sunday dinner, this dish has an acquired taste but is a favourite for those who have had it. If you’re feeling adventurous with your food lately, you have come to the right place. Let’s get down to, here is what you need for making crab cakes.
“These North African-style crab briks are great for a beautiful, speedy lunch ”- Jamie Oliver.
Prep time: 5 minutes
Cooking time: 10 minutes
Servings: serves 4
4 large sheets of filo pastry(270g)
½ bunch of coriander
Sun dried tomato puree
Cup of couscous
1 large ripe tomato
Fat free natural yoghurt
½ bulb of fennel
How to make:
1. Chop coriander, lemon and onions in a bowl then mix in the crabmeat.
2. Lay out your 4 filo pastries.
3. Spread the mix equally among the 4 pastry’s.
4. Fold the pastries in four from each corner placing your thumb in the centre to keep it intact. Repeat this for the 4 of them.
5. Put some oil on a heated pan and add the 4 bricks turning until they are golden each side.
6. While doing this grab a bowl and place your couscous some boiling water and the tomato puree into a bow, mix and cover.
7. Place the bricks onto your plate
8. Add some chopped fennels and lemon juice to your covered mix and stir.
9. Pour onto a plate and top it up by smashing and spreading pomegranate over the top of the couscous and salad.
10. Top it off with some salsa and natural fat free yoghurt.
You have your very own homemade North African crab bricks to enjoy. Now there is no need to travel to get a taste of them.