Spicy Fish Patties with Kalamata Olives Wrapped in Yeast Dough Recipe

This recipe by Noam Zigdon details how to prepare spicy fish patties with Kalamata olives, wrapped in yeast dough. The fish patties are made from 1 kilogram of ground cod mixed with fresh coriander, parsley, onion, garlic, and spices including cumin, paprika, turmeric, salt, and pepper, combined with olive oil, breadcrumbs, and eggs. After mixing, the patties are chilled for half an hour before shaping.

The Kalamata olive sauce is prepared by sautéing red bell pepper strips, sliced hot peppers, and garlic in olive oil, then adding pitted Kalamata olives, spices, tomato paste, and hot water. The sauce simmers until thickened, then the fish patties are added and cooked covered for 15 minutes. Fresh coriander is sprinkled on top before cooling slightly to prevent the dough from becoming soggy.

The yeast dough cover is made by mixing flour, dry yeast, sugar, salt, olive oil, and warm water, kneaded until smooth and elastic, then left to rise for 45 minutes. The dough is rolled out larger than the pot's diameter, brushed with egg wash or olive oil, placed over the pot containing the fish patties in sauce, and sealed at the edges. After brushing the dough with egg wash and sprinkling sesame seeds, a small vent hole is cut in the center to release steam.

The pot is baked in a preheated oven at 180 degrees Celsius for 20-25 minutes until the dough is golden brown. The dish is served hot, combining the flavors of fish, olives, and spices encased in a crispy yeast dough.

This recipe offers a unique blend of Mediterranean ingredients and spices, perfect for a flavorful and hearty meal.