Bocadillo

A popular Moroccan street sandwich of canned sardines, harissa, and fresh vegetables in a crusty baguette.

Ingredients

• 400g ground beef
• 300g flatbread
• 2 tbsp grated fresh ginger
• 1 tsp ground cumin
• 3 tbsp smen (preserved butter)
• a generous handful of butternut squash
• a handful of fresh parsley, chopped
• green olives, for serving
• 2 cups chicken stock
• 2 tsp ras el hanout
• 200g red bell peppers

Instructions

1. 1

   Prepare the couscous base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the lamb shanks, butternut squash, grated fresh ginger, and ground cinnamon, mixing well so everything is evenly seasoned.

3. 3

   Heat smen (preserved butter) in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the couscous until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the lamb shanks mixture until cooked through and lightly charred at the edges, about 0 mins.

6. 6

   Assemble by layering the couscous with the filling, a spoonful of honey, and a scattering of mint.

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