Name: Fatma’s fingers (Doigts de Fatma)
Yield: Serves 8–10 (about 30 fingers)
Cuisine: Tunisian
Ingredients: 30 rectangular sheets of 12 x 16 cm (4½ x 6¼ in) gossamer-thin filo pastry; ½ tsp harissa; 1 tbsp capers, drained and rinsed; 1 heaped tsp tabel; 1 tsp salt; ½ preserved lemon, finely chopped; vegetable oil, for frying; 500 g (1 lb 2 oz) shelled prawns, uncooked; ground black pepper, to taste; 700 g (1 lb 9 oz) ricotta cheese; 1 egg, beaten; leaves from ½ bunch of coriander, finely chopped

Preparation info

Serves
8–10
(about 30 fingers)

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

This Tunisian version of Chinese spring rolls is named after the Muslim symbol for good luck: the hand of Fatma (Fatima), the daughter of Mohammed. Although time-consuming to make, the dish is one of Dalila’s great favourites and rapidly devoured by house guests. The balance of textures is perfect: prawns, creamy ricotta and succulent capers.