Reprinted with permission of the author, including adaptations

Serves 6

  • 150 gr (¾ cup) mixture of jasmine and wild rice
  • ¾ teaspoon salt
  • 5 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 large carrots cut into 1 cm (½ inch) pieces
  • Black pepper
  • 4 teaspoons Ras el Hanout
  • 450 gr minced beef
  • 30 gr plain flour
  • 1 can full-fat coconut milk (400ml/14 oz.)
  • 250 ml (1 1/3 cups) beef or vegetable broth
  • 50 gr pitted dates, cut into 1 cm (½ inch) pieces
  • 4 flatbreads, cut into 2,5 cm (1 inch) square pieces
  • 1 small bunch fresh flat-leaf parsley
  • 1 tablespoon lemon juice


• Preheat the oven to 200 C (375 F).

• Cook the rice according to the manufacturer’s instructions and set aside.

• In a large casserole or a deep skillet, heat 4 tablespoons of the olive oil over medium-high heat. Add the onions, carrots, a few turns of black pepper and the salt and cook, stirring until soft, about 10 minutes.

• Add the ras el hanout and cook for 2 more minutes and then add the beef. Cook breaking up the meat with a spoon, until it is no longer pink. Add the flour and stir to combine.

• Add the coconut milk and cook stirring until thickened, and then add the broth and cook, stirring until thickened. Add the dates. Reduce the heat to low and simmer for 10 minutes. Taste and adjust seasonings as desired. Stir in the rice, mix to combine and transfer the mixture into a large baking dish or 6 small baking dishes.

• Drizzle the remaining 1 tablespoon of olive oil over the flatbread and toss to combine.

• Spread the flatbread pieces over the top of the dish. Bake uncovered for 35 minutes until golden on top. Top with fresh parsley and lemon juice. Let cool slightly before serving.

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