Maakouda

Crispy fried potato fritters spiced with cumin and parsley, served in a sandwich or on their own.

Ingredients

• 500g ground beef
• 400g crusty bread
• a handful of minced garlic
• 2 tsp ras el hanout
• 3 tbsp olive oil
• a generous handful of carrots
• a handful of fresh parsley, chopped
• a drizzle of toasted almonds
• 500ml vegetable stock

Instructions

1. 1

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

2. 2

   In a bowl, combine the lamb shoulder, carrots, sliced shallots, and saffron threads, mixing well so everything is evenly seasoned.

3. 3

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

4. 4

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

5. 5

   Fry, grill, or steam the lamb shoulder mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the crusty bread with the filling, a spoonful of toasted almonds, and a scattering of mint.

7. 7

   Add a final touch of preserved lemon for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra toasted almonds on the side for dipping or drizzling.

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