Ingredients
- 550 g peeled shrimp
- 1 dozen pastry sheets
- 2 cloves of crushed garlic
- 1 glass of diced mushrooms
- 50 g butter
- 1 bowl of béchamel
- Salt and pepper
- 100 g grated Gruyere
- 100 g of white cheese
- Oil for frying
Preparation
Heat the butter and brown the shrimp and garlic, adding salt and pepper for 5 minutes.
Add the mushrooms, stir and let sweat.
Put the brevets with the two cheeses, then add the mushrooms.
Incorporate the béchamel and mix everything.
Drop 1 tbsp. of stuffing on each dioul leaf, close and roll into a cigar.
Dip in hot frying and leave to brown. Drain on absorbent paper, then serve with a squeeze of lemon.
source: la-cuisine-marocaine.com
