Recipe of the Day
Braiwat - Moroccan Crab Meat Rolls
Makes 24 rolls
- 1 can crab meat (7 1/2 oz 127 g), flaked with a fork
- 4 tablespoons finely chopped green olives
- 2 tablespoons finely chopped fresh coriander leaves
- 1 jar marinated artichoke hearts (6 oz 170 ml), finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne
- 12 sheets filo dough
- 1 cup butter, melted
Thoroughly mix all ingredients, except filo dough and butter, to make stuffing then set aside.
Cut filo dough in half lengthwise then cover with a damp tea towel. Lightly brush a half sheet of filo dough with butter then place 1 heaping teaspoon of the stuffing on one end of half sheet. Roll, making sure to tuck in the edges. Repeat procedure for remaining half sheets then place in a greased baking pan. Brush tops of each roll with the remaining butter.
Bake in a 350° F preheated oven for 20 minutes then serve hot or cold.
Note: These rolls make great snacks.