Ingredients

• 200 ml water (lukewarm)
• 7 g instant yeast (1 tbsp)
• 15 g honey
• 75 g yogurt
• 50 g herb cream cheese
• 475 g all-purpose flour
• 8 g salt (1⅓ tsp)
• 30 ml olive oil
• 450 g shrimps (peeled)
• 2 g salt (⅓ tsp)
• 3 g cayenne powder (1 tsp)
• 3 g ras el hanout (1 tsp)
• 2 g garlic powder (⅔ tsp)
• 2 g onion powder (⅔ tsp)
• 10 g fresh chives
• 5 g fresh parsley (finely chopped)
• 1 egg ((m))
• chives (chopped)

Instructions

1. In a bowl, mix the lukewarm water, yeast, and honey. Let it sit for 5 minutes.

2. Add the yogurt and herb cream cheese, then mix well. Add the flour and salt, then knead for 10-12 minutes until smooth. Cover and let rise for 1 hour in a warm spot, or until doubled in size.

3. Deflate the dough and divide it into 12 equal pieces of about 65 g each. Shape them into balls.

4. Take one ball and flatten it into a circle.

5. Roll the dough into a log.

6. Seal the ends tightly and roll the dough back and forth to create an even shape.

7. Flatten the log with a rolling pin.

8. Place the dough on a baking sheet lined with parchment paper. Brush with a beaten egg, make a small cut in the center, and sprinkle with chopped fresh chives.

9. Let rise for 30 minutes, or until doubled in size. Bake in a preheated oven at 200 °C (400 °F) for 12-18 minutes until golden brown.

10. Heat the olive oil in a frying pan over medium heat. Add the shrimp, salt, cayenne powder, ras el hanout, garlic powder, onion powder, chives, and parsley. Cook for 2-3 minutes.

11. Slice open the rolls and fill them with lettuce, cooked shrimp, and a sauce of your choice.