Savory Shabakia

Name: Savory Shabakia
Ingredients: 1 cup water (8.3 ounces); 200 grams butter, softened; 3 tablespoons sugar; 2 tablespoons arak; 750 grams (10.4 ounces) flour, sifted, plus 1/2 cup for tossing; ¼ cup cornstarch; Neutral-flavored oil, such as canola, for frying; 2 Persian cucumbers, peeled, finely diced; 1 shallot, finely minced; 1 cup loosely packed cilantro, finely sliced; 1/2 cup loosely packed, rolled and sliced into ribbons; 1 hot red chilli, seeded if you’d like, finely minced; 10 arugula leaves, finely sliced; 1/2 cup pomelo sliced,* or pink or white grapefruit, peeled, broken up into pieces using your hands.; 1/2 lemon; 1/4 teaspoon salt, or more to taste; 4-5 ounces sushi grade white fish fillet, cut into 1/4-inch cubes; 1 bunch basil; 3/4 cup neutral oil; 1/2 cup yogurt; 2 cherry tomatos

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This recipe was made with my dear friend, Nofar Zohar. In my Tel Aviv kitchen, Nofar taught me how to put a savory spin on a Shabakia—a classic Moroccan delicacy made with flaky, rose-shaped fried...

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Ingredients

1 cup water (8.3 ounces)
200 grams butter, softened
3 tablespoons sugar
2 tablespoons arak
750 grams (10.4 ounces) flour, sifted, plus 1/2 cup for tossing
¼ cup cornstarch
Neutral-flavored oil, such as canola, for frying
2 Persian cucumbers, peeled, finely diced
1 shallot, finely minced
1 cup loosely packed cilantro, finely sliced
1/2 cup loosely packed, rolled and sliced into ribbons
1 hot red chilli, seeded if you’d like, finely minced
10 arugula leaves, finely sliced
1/2 cup pomelo sliced,* or pink or white grapefruit, peeled, broken up into pieces using your hands.
1/2 lemon
1/4 teaspoon salt, or more to taste
4-5 ounces sushi grade white fish fillet, cut into 1/4-inch cubes
1 bunch basil
3/4 cup neutral oil
1/2 cup yogurt
2 cherry tomatos