Msemen

Square-folded Moroccan flatbreads with a flaky, layered texture, best enjoyed warm with honey or argan oil.

Ingredients

• 400g chicken thighs
• 2 cups couscous
• a handful of grated fresh ginger
• 1 tsp ras el hanout
• 2 tbsp butter
• 1 cup red onions, sliced
• a handful of fresh mint, chopped
• a drizzle of preserved lemon
• 2 cups water
• 2 tsp ground cinnamon
• a generous handful of ripe tomatoes
• toasted almonds, to taste

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 shoulder, butternut squash, minced garlic, and saffron threads, 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 shoulder mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the couscous with the filling, a spoonful of dried apricots, and a scattering of parsley.

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