Middle_Eastern
Middle Eastern - Seafood Dishes
Atayef Seafood Specialty
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 250g raw prawns, peeled and diced
- • 1 cup plain flour
- • 1/2 cup fine semolina
- • 1 tsp instant yeast
- • 3/4 tsp baking powder
- • 1 tsp sea salt
- • 2 tbsp olive oil
- • 2 cloves garlic, minced
- • 3 tbsp pine nuts
Preparation Steps
1
Phase 1
Whisk the flour, semolina, yeast, baking powder, and salt with 1.5 cups warm water; rest 30 minutes until foamy.
2
Phase 2
Ladle small pancakes onto a lightly oiled griddle and cook one side only until the top dries, about 2 minutes.
3
Phase 3
Sauté the garlic and prawns in 1 tbsp of the olive oil for 2 minutes, then stir in the pine nuts.
4
Phase 4
Spoon the prawns filling onto each pancake, fold over, and pinch the edges closed.
5
Phase 5
Sear the folded atayef in the remaining olive oil for 1-2 minutes per side.
6
Phase 6
Serve warm with lemon wedges and garlic yogurt.