John Myers
Fish Stile Ala Ukhti Leila
The perfect fish stile ala ukhti leila recipe with a picture and simple step-by-step instructions.
- 1 kg Scampis
- 1 kg Fish fillet white
- 1 kg Calamari
- 1,5 piece Lemon
- 1 Red Paprika
- 1 yellow Paprika
- 0,5 bunch Finely chopped coriander
- 0,5 bunch Krafess, called celery
- 2 Onions
- 2 Tomatoes
- 4 Garlic cloves
- 600 g Glass noodles
- Olive oil
- Some saffron
- Spices to taste: e.g.
- Black and white pepper, turmeric, ginger,
- Some paprika if you like
- 3 dice Fish bullion or others
- 1 packet Filo pastry sheets, large and round
- Melted butter
- 1 bottle Chilli sweet and sour sauce (available from Turks or Asians)
- For the decoration:
- 12 Large shrimp
- 1 Lemon
- Coriander
- Cut the fish fillet into cubes, cut the calamari into thin strips.
- Cut all other ingredients into small pieces and place each ingredient separately in a bowl, do not mix from the beginning.
- It is now the same preparation for each fish. Each fish is cooked individually, do not mix here either. Divide the ingredients into three.
- Heat the olive oil in a saucepan, fry the fish, add all the ingredients that have been chopped. (1/3 of the finely chopped ingredients) So paprika, onions, coriander, krafess, garlic, tomatoes and cook for another 5 minutes. A brew forms. Then add the seasoning, saffron powder (about half a packet for each process) and a cube of Knorr, squeeze in lemon juice so that about half a pack is used per fish. Add 1/3 of the sweet / sour sauce (you can also leave it out). Bring to the boil briefly and you’re done. Please do not use salt at this point.
- Take a large sieve, pour the contents of the pot and trap the brew in a large saucepan.
- Repeat this process with the other two types of fish and catch the stock here too. When everything has drained well, heat the brew and remove it from the stove, try again and season to taste if necessary. Soak the glass noodles in it. When the glass noodles are soft, cut them with scissors and then put the fish back in.
- Let the whole thing cool before wrapping it in the filo pastry.
- Personally, I always prepare it a day in advance, because then the taste is more intense, soak everything in again and add salt again if necessary.
- Preheat the oven to 180 degrees (convection 160 degrees) and grease 2 large round trays (available from Turkish or Arab shops) and line them with baking paper.
- Take the filo dough out of the freezer about ½ hour beforehand and melt the butter.
- Place 3 sheets of filo pastry in a round shape, but staggered, one sheet in the middle. Brush everything with butter.
- Place the filling on 2 parts and on top of the filo dough, fold the protruding filo pastry over it, dab butter on the filo dough for firmness and again put 1-2 sheets of dough over it and also dab the sides with the butter and place on it, so that a round shape is created.
- Repeat the process for the 2nd breaststill.
- Before putting it in the oven, brush it with butter. (Please bake individually in the oven)
- Bake in the preheated oven at approx. 180 degrees (fan oven 160 degrees) until golden brown, then turn the Bstilla on one side and bake golden brown on the other side.
- Place on a large round plate and garnish with prawns, coriander and lemon, the sweet and sour sauce also tastes delicious.
- Tip 17: Before baking, you can sprinkle the Bstilla with grated cheese and bake it, super yummy 🙂
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