Bastilla au Lait

A creamy dessert bastilla filled with almond cream and milk custard in flaky warqa pastry layers.

Ingredients

• 400g lamb shanks
• 300g crusty bread
• a handful of finely chopped red onion
• a pinch of ground cumin
• 2 tbsp olive oil
• 1 cup potatoes, sliced
• a handful of fresh parsley, chopped
• a generous spoonful of orange blossom water
• 2 cups vegetable stock
• a pinch of ras el hanout
• a generous handful of red onions

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with olive oil.

2. 2

   In a large bowl, whisk together the couscous and ground ginger until evenly combined.

3. 3

   In a separate bowl, blend the preserved lemon with the water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 30 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with parsley or a dusting of dried apricots.

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