The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

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

1 lemon

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.

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