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Gambas with chermoula in filo pastry. A dish from Morocco, prepared by the Happy Chief Cook.

These shrimp buns tastes sweet and spicy, and they fill the stomach well.
You can eat these shrimp buns at any time of the day.
Also ideal for a party.
You can eat them warm or cold.

Preparation time : about 45 minutes.
Serves: 4 to 12.


12 fresh peeled large gambas,
12 sheets filo pastry (20 x 15 centimeters (8 x 6 inches)),
12 slices Maaslander 30 + cheese,
25 grams melted butter.

For the chermoula:

20 grams fresh coriander,
15 cup fresh parsley,
1 solo clove garlic,
0.5 tablespoon red wine vinegar
1 teaspoon sea salt with green herbs,
0.5 teaspoon cayenne pepper
1 teaspoon mild paprika powder,
1 teaspoon ground cumin.


Chop the ingredients for the chermoula fine and mix them together.

Preheat the oven to 200 degrees Celsius.

Place on each piece of filo pastry a slice of cheese.
Divide the chermoula on the cheese and place the gamba on top.

Roll the filo pastry up, and turn the sides closed like a toffee.
Or simply fold the sides.

Melt the butter and brush the packets with the melted butter all around.

Place the packets in the middle of the oven on a baking sheet or piece of aluminum foil.
Bake the packets for about 20 minutes until tender and golden brown, turning once halfway through.


Prepared by the Happy Chief Cook, Posted on: June 20, 2011.