Ingredients (for 6 servings):
6 pitas cut into quarters
Olive oil as needed
For the stuffing:
1/2 kg coarsely ground white fish (Locust, mullet, Dennis)
1/4 cup olive oil
1 small onion chopped
4 cloves of crushed garlic
A handful of chopped coriander
A handful of chopped parsley
1 flat teaspoon of salt
1 flat teaspoon of black pepper
Chopped herbs to taste
Preparation:
Mix all the ingredients of the stuffing.
With clean hands form 24 round patties.
Fill the pita quarters with patties and tighten gently, greasing the pitas with olive oil on both sides.
On a hot but not hot grill, roast the pitas on both sides until the patties are cooked through.
If necessary, lower the heat or move the pitas to the side where the fire is less strong.
Serve with tahini, spicy tomato salad and the like.
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