Chebakia

Flower-shaped sesame and honey cookies fried and coated in aromatic honey, a staple of Moroccan celebrations.

Ingredients

• 500g lamb shanks
• 300g crusty bread
• 2 tbsp minced garlic
• 1/2 tsp ras el hanout
• 3 tbsp smen (preserved butter)
• 1 cup zucchini, sliced
• a handful of fresh cilantro, chopped
• toasted almonds, to taste
• 2 cups vegetable stock
• 1/2 tsp ground ginger
• 200g ripe tomatoes
• honey, to taste

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with smen (preserved butter).

2. 2

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

3. 3

   In a separate bowl, blend the orange blossom water with the vegetable stock 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 20 mins.

6. 6

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

7. 7

   Garnish with cilantro or a dusting of dried apricots.

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