Moroccan Style Shrimp Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 29.73 g | (30 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 58.87 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.29 g | (4 %) |
| Vitamin A | 138.54 mg | (17,318 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.45 mg | (12 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 4.31 mg | (36 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 22.54 μg | (8 %) | ||
| Pantothenic acid | 0.39 mg | (7 %) | ||
| Vitamin B₁₂ | 0.78 μg | (26 %) | ||
| Vitamin C | 18.76 mg | (20 %) | ||
| Potassium | 392.43 mg | (10 %) | ||
| Calcium | 107.24 mg | (11 %) | ||
| Magnesium | 56.7 mg | (19 %) | ||
| Iron | 2.83 mg | (19 %) | ||
| Zinc | 2.52 mg | (32 %) | ||
| Saturated fatty acids | 10.28 g | |||
| Cholesterol | 315.24 mg |
Ingredients
- For the filling
- 1 garlic clove
- 1 bunch cilantro
- freshly ground peppers
- 2 lemons
- 1 tsp Caraway
- 1 tsp freshly grated ginger
- 1 generous pinch Saffron
- 4 Tbsps olive oil
- salt
- 300 grams raw, peeled shrimp (ready to cook)
- 200 grams small Squid tentacle (ready to cook)
- 20 grams butter
- 200 grams Glass noodles
- also
- 4 leaves Filo dough
- 40 grams melted butter
Preparation steps
Cook the pasta until al dente according to package directions.
Peel and crush the garlic. Rinse the cilantro and shake dry then pluck the leaves. Peel 1 lemon (including the white skin) and cut the flesh into small pieces. Squeeze the juice from the remaining lemon and mix with pepper, cumin, ginger, saffron and 2 tablespoons olive oil.
Rinse the squid, pat dry and cut into rings. Rinse the shrimp and pat dry. In a pan , heat the rest of the olive oil and butter. Add the shrimp, squid and lemon pieces and saute for about 2-3 minutes. Deglaze with the spiced lemon juice and remove from the heat. Mix in the drained pasta.
Brush a pie dish (24 cm diameter) (approximately 10 inches) with melted butter and line with the dough sheets so that it hangs over the edge. Brush with butter. Pour the filling into the prepared dish and fold the overhanging pastry over the top of the pie. Brush with the remaining butter and bake until golden brown in a preheated oven at 200°C (approximately 400°F) for approximately 15 minutes. Serve warm.
