Triangle Bread With Spicy Shrimps

Pour the warm water into a bowl and add the fish stock cube. Mix until the cube is completely dissolved. Allow to cool slightly.

In a deep bowl, combine the flour, yeast, honey, olive oil, salt, and (lukewarm) bouillon mixture from the previous step. Mix and knead for 10-12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm place at home, or until it doubles in size.

Roughly chop the red bell pepper, red onion, and zucchini and place them in a food processor. Pulse the vegetables until they are coarsely chopped.

Transfer the vegetable mixture to a bowl and add the grated cheese. Mix well.

Divide the dough into three equal portions.

Take a piece of dough and roll it out into a round shape with a rolling pin. Then, cut it into four equal triangular pieces.

Place the dough triangles on a baking sheet lined with parchment paper. Brush with beaten egg and then spread some of the vegetable-cheese mixture on top.

Let the dough rise for 30 minutes, or until it doubles in size.

Place the dough in a preheated oven at 200°C (392°F). Bake for 12-18 minutes or until the bread is golden brown. Keep an eye on the baking time, as every oven is different.

Heat the olive oil in a frying pan over medium-high heat. Add the shrimp, along with the ras el hanout, cayenne pepper, and dried parsley. Cook for 2-3 minutes or until the shrimp are cooked through.

Transfer the shrimp to a deep bowl and add the mayonnaise and Harra Harra sauce. Mix well.

Take a piece of bread and fill it with the shrimp and/or other fillings. Bismillah, enjoy your meal!