Meloui

Spiral-rolled Moroccan flatbreads with a flaky, chewy crumb, enjoyed as a snack or with mint tea.

Ingredients

• 600g merguez sausage
• 400g vermicelli noodles
• 2 tsp minced garlic
• a pinch of saffron threads
• 2 tbsp butter
• a generous handful of red bell peppers
• a handful of fresh parsley, chopped
• a drizzle of green olives
• 2 cups vegetable stock
• 1/2 tsp ras el hanout
• a generous handful of potatoes

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 chicken thighs, red onions, minced garlic, and sweet paprika, 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 chicken thighs mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

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

7. 7

   Add a final touch of green olives for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra pitted dates on the side for dipping or drizzling.

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