Harcha with Cream Cheese

Golden semolina griddle cakes split open and filled with creamy cheese and a drizzle of honey.

Ingredients

• 700g lamb shanks
• 1 cup crusty bread
• 2 tsp sliced shallots
• 1 1/2 tsp ras el hanout
• 1/4 cup smen (preserved butter)
• 1 cup red onions, sliced
• a handful of fresh parsley, chopped
• a generous spoonful of pitted dates
• 500ml vegetable stock
• 2 tsp saffron threads
• 1 cup butternut squash, sliced
• a generous spoonful of orange blossom water

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 potatoes, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the merguez sausage, season with ground turmeric, and cook until just done, about 15 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 preserved lemon and finish with a sprinkle of cilantro.

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