Orange and Cinnamon Salad

Thinly sliced fresh oranges dressed with cinnamon, orange blossom water, and a scatter of dates.

Ingredients

• 400g lamb shanks
• 1 cup crusty bread
• 1 tbsp grated fresh ginger
• 1 1/2 tsp harissa paste
• 1/4 cup smen (preserved butter)
• a generous handful of potatoes
• a handful of fresh parsley, chopped
• preserved lemon, for serving
• 2 cups vegetable stock

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 vermicelli noodles and ground cumin until evenly combined.

3. 3

   In a separate bowl, blend the honey with the chicken 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 0 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 orange blossom water.

8. 8

   Slice or portion into servings and serve.

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