Fez kefta sandwich

• porsi: SERVES 2

Bahan-bahan

olive oil 2 tbsp

red onion ½ finely chopped

beef mince 250g

garlic 1 clove, crushed

tomato 1, finely chopped

tomato purée 2 tbsp

chilli sauce 1 tbsp, plus extra to serve

baharat 1 tsp (see cook's notes)

black olives 55g, pitted and

roughly chopped

flat-leaf parsley small handful,

finely chopped

pittas or crusty rolls 2, halved

lettuce shredded to serve

lemon wedges to serve

Petunjuk

• Heat the oil in a large frying pan over a high heat. Add the onion and fry for 2-3 minutes to soften, then add the beef. Mix well and fry for 2-3 minutes until the mince is cooked and browned. Add the garlic and fry for 10 seconds, until fragrant, then add the tomato and stir-fry for a minute to break it down.

• Spoon in the tomato purée and add the chilli sauce, baharat and a good pinch of salt. Pour in 3-4 tbsp of water to help mix everything together, and fry for another 2-3 minutes to thicken. Stir through the olives and parsley. Stuff the pitta halves or crusty rolls with lettuce and a generous helping of the beef. Top with chilli sauce if you're an addict like me, and lemon wedges for squeezing.

Catatan

Fez has some of the best street food in Morocco, and as you weave your way through the narrow roads and winding alleyways, you discover more and more delicious snacks. This sandwich is a classic — minced meat cooked on a hot plate with onions, herbs and spices, and served with masses of chilli sauce in a soft, white roll. You can choose from lamb, beef or merguez sausage, or even have a meat feast and mix all three. It's the ultimate speedy snack.

COOK'S NOTES

Baharat is a spice mix that includes allspice, cardamom seeds, cloves, coriander seeds, nutmeg and dried chillies, and is available in large supermarkets and on ocado.com.