Shebakia with Amlou Dip

Crispy fried sesame cookies served alongside amlou, a luscious dip of argan oil, almonds, and honey.

Ingredients

• 500g ground beef
• 1 cup vermicelli noodles
• 2 tsp grated fresh ginger
• 1 tsp ground turmeric
• 1/4 cup butter
• 2 butternut squash, chopped
• a handful of fresh cilantro, chopped
• preserved lemon, for serving

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 saffron threads until evenly combined.

3. 3

   In a separate bowl, blend the pitted dates 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 20 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 green olives.

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