Can be served with any dip or spread you like, such as green tahini, tahini mixed with harissa or aioli with pickled lemon.
500 g. flathead gray mullet fillets
1 heaping Tbsp. homemade harissa
1 level Tbsp. pickled lemon spread
1 handful of chopped parsley Zest from
Black pepper and salt, to taste
1-2 Tbsp. Israeli olive oil
4 pita breads, cut in half Olive oil
Chop the fish into ½-cm. cubes and put in a bowl. Add the harissa, pickled lemon spread, chopped parsley and lemon zest to the bowl. Mix and season with salt and pepper, olive oil.
Fill the pita pockets with 3 tablespoons of fish mixture and brush pita with olive oil. Place on the grill, griddle or plancha.
Level of difficulty: Medium. Time: 30 minutes. Status: Pareve.