Piled-High Moroccan Flatbreads

Meanwhile chop the tomato and cucumber into tiny (½ cm if possible) cubes. The easiest way to do this with a cucumber is to slice it in 4 strips lengthways, turn it around then slice lengthways into around 8 strips. Lastly chop widthways into cubes. See picture!

Remove the core from the pepper and chop ⅔ into roughly 1 cm cubes and the remaining ⅓ into ½ cm cubes (don’t mix the two up as we’ll use them separately!). Finally, very finely chop the garlic.

Heat 1 tbsp of olive oil in a non-stick pan on medium-high heat. Once really hot carefully add your mince beef with a pinch of salt and brown it off on the outside before removing. If necessary cook it in a couple of batches so you don’t overcrowd the pan (which can stew the meat).

Now cook the 1cm cubed yellow pepper in the frying pan (add a little more oil if you need). Once it’s a little coloured on the edges and cooked through add the ras-el-hanout, the mince beef and stir everything together for a minute before removing.

Coat the pita breads on both sides in a little olive oil, the garlic and some salt and pepper. Put them in the oven for 5 mins until they crisp up a tiny bit then remove.

Toss together the bulgur wheat, cucumber, remaining ½ cm yellow pepper and the tomato with a tbsp of olive oil. If you have any parsley from your other recipes, chop all of this and add it too. If you happen to have any lemon, squeeze in a tbsp of juice too. Tip: If you have other herbs left over in your fridge, you could also add mint or coriander.