Serves 5

Ingredients:

500 gm small-sized shrimp (peeled, deveined)

1 tbsp minced garlic

Tehine salad dip (to drizzle)

1 bunch of arugula leaves (washed, drained)

1/4 cup pickled julienned carrot

Juice of 2 lemons

1-2 tsp sunflower oil

30 gm butter (optional)

Salt + pepper + ground ginger powder + cumin + tiny piece of wooden cinnamon stick + dried crushed cayenne pepper (optional)

Method:

Rinse shrimp under running tap water.  Strain well.  Pat dry with kitchen paper towels and lay aside.  Heat a medium-sized cooking pot on high.  Add oil and butter.  Lower heat to medium; adding garlic.  Stir until translucent.  Stir in shrimp.  Add seasoning and stir until fragrant.  When shrimp turns pinkish orange; add lemon juice.  Bring to the boil.  Lower heat to low.  Allow to cook only for six more minutes.  Remove; with sauce into a large glass bowl, or any other non-reactive material.  When it reaches room temperature; add arugula and and mix well to incorporate.  Lay tortillas flat upon a working surface.  Spread circle of each; generously with tehine.  Line with arugula.  Distribute pickled sticks of carrot evenly on each. Top each tortilla with equal amounts of shrimp; in the middle of each circle.  Drizzle more tehine on top; if desired.  Fold over and roll into a thick wrap.  Secure by a toothpick and serve with a side of either French fries or potato crisps. 

* A version of this article appears in print in the 12 December, 2024 edition of Al-Ahram Weekly