|Shark fillet||600 Gram, chopped coarsely|
|Sweet paprika||1⁄4 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Pita bread loaf||1 Large (Long Pide)|
|Cucumbers||260 Gram (2 Lebanese Variety Ones)|
|Finely chopped fresh mint||1 Tablespoon|
|Preserved lemon||1 Tablespoon, chopped|
Blend or process fish, egg, paprika, cumin, coriander and garlic salt until smooth; using hands, shape mixture into 4 patties.
Cook patties in large heated oiled pan, uncovered, until browned both sides andcooked as desired.
Cut pide into 4 even pieces; slice horizontally through the centre of each piece.
Toast pieces, cut-side up, under heated grill.
Using a vegetable peeler, slice cucumbers into thin strips.
Combine remaining ingredients in small bowl.
Top pide bases with patties; top with equal amounts of cucumber and yogurt mixture, then remaining pide.