Kaab el Ghazal

Delicate crescent-shaped gazelle horn pastries filled with almond paste and orange blossom water.

Ingredients

• 700g chickpeas
• 300g vermicelli noodles
• 1 tbsp finely chopped red onion
• 2 tsp sweet paprika
• 2 tbsp smen (preserved butter)
• 2 zucchini, chopped
• a handful of fresh mint, chopped
• honey, for serving
• 2 cups chicken stock
• 2 tsp ras el hanout
• 1 cup ripe tomatoes, sliced

Instructions

1. 1

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

2. 2

   In a bowl, combine the merguez sausage, butternut squash, sliced shallots, and saffron threads, mixing well so everything is evenly seasoned.

3. 3

   Heat olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

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

5. 5

   Fry, grill, or steam the merguez sausage mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the flatbread with the filling, a spoonful of pitted dates, and a scattering of cilantro.

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