Amlou with Bread

A thick spreadable dip of roasted almonds, argan oil, and honey served alongside warm Moroccan bread.

Ingredients

• 500g ground beef
• 400g flatbread
• a handful of minced garlic
• 1 1/2 tsp sweet paprika
• 1/4 cup butter
• 1 cup zucchini, sliced
• a handful of fresh mint, chopped
• a drizzle of preserved lemon
• 500ml chicken stock

Instructions

1. 1

   Gather and prep the vermicelli noodles and merguez sausage, measuring everything out so it is ready to go.

2. 2

   Heat smen (preserved butter) in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the finely chopped red onion and zucchini, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the merguez sausage, season with sweet paprika, and cook until just done, about 10 mins.

5. 5

   Warm the vermicelli noodles alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the vermicelli noodles and spoon the cooked mixture over the top.

7. 7

   Drizzle with toasted almonds and finish with a sprinkle of mint.

8. 8

   Serve immediately while everything is warm.

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