Doigts de Fatma

Method

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1. Fry the onion in the olive oil 6 minutes, add the mince and cook 12 minutes until browned and completely dry.

   Mark done

2. Stir in the caraway, coriander, harissa and salt, then spread on a plate and cool completely.

   Mark done

3. Mix the cold meat with the grated cheese and parsley.

   Mark done

4. Cut each pastry sheet into two long rectangles and keep the stack under a damp cloth.

   Mark done

5. Lay a rectangle with a short edge towards you, put a finger of filling across the base, fold both long sides in over the ends, and roll up tightly.

   Mark done

6. Brush the final flap with beaten egg and press it down firmly.

   Mark done

7. Heat the oil to 180°C / 355°F and fry six at a time, 3 minutes, turning once, until deep gold and blistered. Drain on a rack.

   Mark done

Chef’s Tips

• Keep the pastry under a damp cloth. Malsouka dries out in minutes.
• Egg wash to seal — it sets harder than flour paste.
• Cold, dry filling. Warm filling bursts the seam.

Pairing Suggestions

• Harissa
• Lemon wedges
• Slata tounsia

Storage & Reheating

Refrigerated for 2 days; re-crisp at 200°C for 6 minutes. They freeze raw and fry from frozen.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.