Food
The art of cooking
Perfect for Shabbat dinner, and also after: the Moroccan pasta of Sheine Restaurant
Assaf Gabay gave this traditional pastry a delicious and light twist.
We gave him an ultimatum and got the recipe
Tags
recipe
Pasta
Philo
Fish
Fish
Walla!
Food
Thursday, 08 April 2021, 06:00 Updated: 06:49
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Not according to the book.
Moroccan pasta filled with shredded fish and roasted almonds (Photo: Alon Mesika)
Nothing in
Chef Assaf Gabay
is probably not exactly according to the book.
Just before the Corona, he and his partner Natalie opened
the Shayne restaurant
in Tel Aviv, and not only did they survive the crisis but also managed to gain a fan base that seems to be only growing.
So in the small and romantic restaurant with the Yiddish name (Sheine = beautiful in Yiddish), you will actually find a Moroccan pasta dish, but again, not exactly according to the book.
The same traditional and festive pastry, made of crispy filo dough and stuffed with meat and spices, is filled at Gabay with juicy and decomposed fish with the same sweet Moroccan seasoning - which makes the dish especially light and enjoyable, one that makes everyone who tastes it fall in love immediately.
Want to learn how to make the Shayna fish pasta yourself?
Chef Assaf Gabay shared the recipe with us.
More on Walla!
Spring in the air: Artichoke stuffed with sea fish patties
To the full article
Fish pasta
Recipe By: Assaf Gabay, Walla!
Food
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★
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30 minutes work
Medium difficulty
10 units
Moroccan
fur
Fish and seafood
Pastries
Recipes to sit
kosher
Fish pasta (Photo: Alon Mesika)
Conversion calculator
Ingredients
-
2 units of fish fillet is removed
1 purple onion
1 teaspoon of cumin
1 tablespoon turmeric
1 teaspoon cinnamon
1 tablespoon coarsely chopped roasted almonds
Salt
Ground black pepper
20 filo leaves
Oil
Powdered sugar, for serving
To the conversion calculator
Preparation
How to make fish pasta?
1 Preheat oven to 180 degrees.
Arrange the two pieces of fillet in a pan and season with oil, salt and black pepper.
Cover with foil and bake for 12 minutes.
2 Meanwhile, chop the onion and fry with a little oil until golden and slightly browned.
3 In a bowl disassemble the prepared fish meat with your hands, add the fried onion and roasted almonds and season with turmeric, cumin and cinnamon.
Taste and adjust seasoning as needed.
4 Place two filo leaves on top of the work surface, one on top of the other, and brush them with oil.
Place from the filling, fold the edges and roll into an elongated pastry (like an egg roll).
Place in a pan lined with baking paper.
Continue like this with the rest of the fillet dough and filling until you get 10 stuffed pasta units.
5 Brush the surface of the pastries rolled with a little oil and put in the oven for 7 minutes, until the pastries are browned and beautiful.
6 Before serving, dust with powdered sugar.
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Volumes
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Weights
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