Doights De Fatma / Fatma's Fingers - Tunisian Sprin

Name: Doights De Fatma / Fatma's Fingers - Tunisian Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g shelled prawns, uncooked; 700 g ricotta cheese; ½ cup fresh cilantro, finely chopped; 14-12 preserved lemon, finely chopped (use the rind only & discard the flesh); 1 tablespoon capers, rinsed & drained; 1 teaspoon tabil (Tabil - Traditional Tunisian Spice Mix); 1 teaspoon salt; ½ teaspoon harissa; 1 egg, beaten; fresh ground black pepper, to taste; 30 rectangular phyllo pastry sheets (approx 4.5-inchx6.5-inch); sunflower oil or vegetable oil, for frying

Servings: persons

500 g shelled prawns, uncooked
700 g ricotta cheese
½ cup fresh cilantro, finely chopped
14-12 preserved lemon, finely chopped (use the rind only & discard the flesh)
1 tablespoon capers, rinsed & drained
1 teaspoon tabil (Tabil - Traditional Tunisian Spice Mix)
1 teaspoon salt
½ teaspoon harissa
1 egg, beaten
fresh ground black pepper, to taste
30 rectangular phyllo pastry sheets (approx 4.5-inchx6.5-inch)
sunflower oil or vegetable oil, for frying

1
["Put the prawns in a bowl with the cilantro, lemon, capers, spice, salt & harissa.", "Add the ricotta & mix together using your hands or a wooden spoon.", "Mix in the egg & the black pepper.", "Take a sheet of phyllo pastry, fold in half to strengthen.", "Place a line of filling in the middle of the sheet, then roll up tightly - making sure to tuck the sides over the filling first.", "You can seal the fingers with a little water - this will stop the oil seeping in & the filling from bubbling out.", "Pour enough sunflower or vegetable oil into a large frying pan to cover the bottom by 1/2"".", "Heat the oil over a medium heat until it is around 180c, then fry the fingers in batches for around 8-10 minutes or until they are crisp & deep golden, you will need to turn them so that they cook evenly.", "Remove the fingers wfrom the oil with a slotted spoon & stand upright on plenty of kitchen paper to drain.", "Serve warm.", "(if you do want to make these slightly ahead of time, you can fry them & reheat in the oven but take care not to leave them too long as the prawns will over cook & become rubbery."]

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 g shelled prawns, uncooked, 700 g ricotta cheese, ½ cup fresh cilantro, finely chopped, 14-12 preserved lemon, finely chopped (use the rind only & discard the flesh), and more.

Yes, Doights De Fatma / Fatma's Fingers - Tunisian Spring Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Doights De Fatma / Fatma's Fingers - Tunisian Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions