Crab and chive filo parcels

• crab meat↗400g g

  mixed, 3/4 white, 1/4 brown

• green onion↗1

  finely chopped

• chives1 bunch of bunch

  finely chopped

• tarragon2 tbsp tbsp
• parsley4 tbsp tbsp
• dill1 tbsp tbsp
• red chili↗1

  finely chopped

• white pepper↗pinch of pinch
• lemon↗1

  zest and juice (2 tbsp)

• filo sheets↗4 sheets of sheets
• egg yolks↗4
• olive oil↗2 tbsp tbsp
• fennel seeds↗pinch of pinch
• cumin seeds↗1 tsp tsp
• ripe tomatoes↗3

  finely chopped

• каперси↗2 tbsp

  нарізані

• червона цибуля↗½

  дрібно нарізана

• оцет з білого вина↗2 tsp
• рожевий харісса2 tsp
• оливкова олія↗1 tbsp

Step-by-step instructions

1. 1

   In a bowl, combine the crab meat with the other filling ingredients and gently mix. Taste and, if needed, add more lemon juice or seasoning.

2. 2

   Place one filo sheet on the work surface. Fold it in half and place one quarter of the crab mixture in the center of the dough and shape a rectangle slightly larger than a credit card. Create a depression in the center using a large finger or the back of a spoon, and gently place a yolk into it. Moisten the edges of the filo and fold them up and inwards to wrap the crab in a neat parcel. Ensure the edges overlap and there are no gaps. Turn the parcel seam side down and repeat with the remaining dough and crab mixture.

3. 3

   To make the salsa, toast the cumin seeds in a dry pan until aromatic and lightly crackling, watching that they do not burn. Remove from heat. In a bowl, combine the remaining salsa ingredients and add the toasted cumin seeds. Mix, taste and adjust seasoning if needed.

4. 4

   To fry the parcels, heat olive oil and butter in a pan until sizzling. Add fennel seeds to flavor the oil, then place the parcels one or two at a time, fry a few minutes on each side until a crisp golden crust forms. Using a spatula, remove them and drain on paper towels. Repeat with the remaining parcels. Drain the leftover oil/butter/fennel after frying into the salsa, then serve the parcels with the salsa separately.