Introduction
Lebanon has a talent for making simple food taste like a feast. Fresh fish, warm spices, garlic, herbs, lemon, and flatbreads coming straight from the oven have been feeding families across the Mediterranean for generations. These flatbreads combine flaky white fish with smoky harissa, fresh herbs, and cooling yoghurt to create something packed with flavour without becoming heavy. Spicy. Fresh. Bright. Proper Middle Eastern street-food energy.
You’ll Need
500g white fish fillets (cod, haddock, pollock, sea bass, or hake), cut into bite-sized chunks
2 large flatbreads
1 tbsp olive oil
1 tbsp harissa paste
2 cloves garlic, crushed
Juice of 1 lemon
1 tsp ground cumin
1 tsp smoked paprika
1 tsp sea salt
½ tsp black pepper
1 small red onion, finely sliced
Small handful fresh parsley, chopped
For the Yoghurt Drizzle
4 tbsp Greek yoghurt
1 tsp lemon juice
Pinch of salt
To Finish
Fresh parsley
Lemon wedges
Optional but Dangerous
Pickled red cabbage
Chilli flakes
Cucumber salad
Extra harissa
Method
Preheat your air fryer to 200°C.
In a bowl mix together the olive oil, harissa paste, garlic, lemon juice, cumin, smoked paprika, salt, and black pepper.
Add the fish and coat thoroughly.
Allow to marinate for 10–15 minutes if possible.
Place the fish into the air fryer basket in a single layer.
Air fry at 200°C for 8–10 minutes, shaking gently halfway through, until lightly charred and cooked through.
During the final 2 minutes, warm the flatbreads in the air fryer.
Mix together the yoghurt, lemon juice, and salt.
Lay the cooked fish across the warm flatbreads.
Top with sliced red onion and fresh parsley.
Drizzle over the yoghurt sauce.
Finish with lemon wedges and any extras you're using.
Serve immediately while everything is still warm.