Fingers Fatma Recipe

Fingers Fatma Recipe

Fingers Fatma Malsouka Recipe
NOTE: You can substitute the Prawns with cooked Chicken, Lamb, Tuna, Minced Beef etc. Another versatile dish!

Buy Malsouka


500 g shelled prawns, uncooked
700 g ricotta cheese
1/2 cup fresh cilantro, finely chopped
1/4-1/2 preserved lemon, finely chopped (use the rind only & discard the flesh)
1 tablespoon capers, rinsed & drained
1 teaspoon salt
1/2 teaspoon harissa (Optional)
1 egg, beaten
fresh ground black pepper, to taste
30 Malsouka sheets
sunflower oil or vegetable oil, for frying

(Vegetarians can substitute prawns with any vegetable)


1 : Put the prawns in a bowl with the cilantro, lemon, capers, salt & harissa (if you are using it). Add the ricotta & mix together using your hands or a wooden spoon.

2 : Mix in the egg & the black pepper.

3 : Take a sheet of malsouka, fold according to diagram on reverse of packaging. Place a line of filling in the middle of the sheet, then roll up tightly – making sure to tuck the sides over the filling first. You can seal the fingers with a little water – this will stop the oil seeping in & the filling from bubbling out.

4 : Pour enough sunflower or vegetable oil into a large frying pan to cover the bottom by 1/2″. Heat the oil over a medium heat until it is around 180c, then fry the fingers in batches until they are crisp & deep golden brown, you will need to turn them so that they cook evenly.

5 : Remove the fingers from the oil with a slotted spoon & stand upright on plenty of kitchen paper to drain. Serve warm. (if you do want to make these slightly ahead of time, you can fry them & reheat in the oven but take care not to leave them too long as the prawns will over cook & become rubbery.

Healthier alternative to frying:
Heat the oven to 180°
Lightly grease an oven proof dish (to avoid sticking)
Place the fingers into the oven and cook for 20 to 30 minutes.

Fingers Fatma Malsouqa Recipe