Morocco · Morocco

Mrigla (Moroccan Spiced Fish Pasty)

Name: Mrigla (Moroccan Spiced Fish Pasty)
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 8 servings
Cuisine: Morocco
Ingredients: white fish, cubed 700 g; blanched almonds, slivered 150 g; filo pastry sheets 400 g; onion, chopped 200 g; garlic, minced 25 g; ginger, grated 25 g; ground cinnamon 6 g; ground cumin 6 g; coriander, chopped 25 g; olive oil 80 ml; lemon juice 40 ml; fine salt 16 g

Layered pasty of spiced fish, almonds and herbs.

85 minutes · 8 servings · advanced

Mrigla is a filled fried pastry that belongs to the Jewish communities of Fez, and the combination of fish, almond and spice in a sweet-spiced shell is characteristic of them. The layers are pressed and fried so the pastry is thin and hollow, and it is eaten in small pieces. Its history is bound up with Morocco's Sephardic past rather than with the broader Maghrebi kitchen.

Ingredients

white fish, cubed700 g
blanched almonds, slivered150 g
filo pastry sheets400 g
onion, chopped200 g
garlic, minced25 g
ginger, grated25 g
ground cinnamon6 g
ground cumin6 g
coriander, chopped25 g
olive oil80 ml
lemon juice40 ml
fine salt16 g

Directions

1
Cook the fish with onion, garlic, ginger, spices, lemon and 250ml water 25 minutes until it flakes.
the fish flakes into large pieces
2
Drain and cool 15 minutes, then fold in the almonds and coriander.
3
Layer the fish between oiled filo sheets in a dish and press down.
4
Brush with oil and bake at 180C for 28 minutes until crisp and deep golden.
the pastry is crisp and deep golden

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content