Ingredients with Measurements:
- 4 sheets of phyllo dough
- 1/2 pound of white fish fillet, diced
- 1/2 cup of zucchini, diced
- 1/4 cup of sun-dried tomatoes, chopped
- 1/4 cup of feta cheese, crumbled
- 1/4 cup of fresh parsley, chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
3. Add the diced fish fillet and cook until it's no longer translucent, about 5 minutes.
4. Add the diced zucchini and sun-dried tomatoes and cook for another 3 minutes.
5. Season with salt and pepper to taste.
6. Remove from heat and let it cool for a few minutes.
7. Lay out one sheet of phyllo dough on a flat surface and brush it with olive oil.
8. Place another sheet of phyllo dough on top and brush it with olive oil.
9. Repeat with the remaining two sheets of phyllo dough.
10. Spoon the fish and vegetable mixture onto the center of the phyllo dough.
11. Sprinkle feta cheese and fresh parsley on top.
12. Fold the sides of the phyllo dough over the filling and roll it up.
13. Brush the top with olive oil.
14. Place the mutabbaq samak on a baking sheet and bake for 20-25 minutes or until golden brown.
15. Let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 270
Fat: 14g
Carbohydrates: 22g
Protein: 15g
Sodium: 420mg
Sugar: 2g
Substitutions for ingredients:
- Any white fish fillet can be used instead of the suggested one.
- Yellow squash can be used instead of zucchini.
- Goat cheese can be used instead of feta cheese.
Variations:
- Add diced bell peppers for extra color and flavor.
- Use spinach instead of zucchini.
- Add a pinch of cumin for a Middle Eastern twist.
Tips and tricks:
- Make sure to brush the phyllo dough with olive oil to prevent it from drying out.
- Don't overfill the mutabbaq samak to prevent it from bursting open while baking.
- Serve with a side of tzatziki sauce for extra flavor.
Storage instructions:
Mutabbaq samak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mutabbaq samak in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the mutabbaq samak on a bed of fresh greens for a colorful presentation.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Serve with a side of rice pilaf or roasted vegetables.
Suggested side dishes:
- Greek salad
- Hummus and pita bread
- Roasted sweet potatoes
Troubleshooting advice:
- If the phyllo dough tears, patch it up with a small piece of dough and brush it with olive oil.
- If the mutabbaq samak bursts open while baking, use toothpicks to hold it together.
Food safety advice:
Make sure to cook the fish fillet thoroughly to prevent foodborne illness.
Food history:
Mutabbaq samak is a traditional Middle Eastern dish that originated in Yemen.
Flavor profiles:
Mutabbaq samak has a savory and slightly tangy flavor from the fish, sun-dried tomatoes, and feta cheese.
Serving suggestions:
Serve mutabbaq samak as a main course for lunch or dinner.
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Region: Middle Eastern