Camel Hump Pasty

Created by Cafe Clock chef, Souad, in collaboration with Fez Food especially for Heston Blumenthal (The Fat Duck) and the filming of his television programme “Heston’s Feasts”, this is a super scrumptious snack which I like to describe as the  ‘Calzone pizza of the desert’.

Camel Hump Pasty

Camel Hump Pasty (makes 4)

For the dough:

200g white flour

200g wholemeal flour

2 tablespoons fresh yeast

1 teaspoon salt.

For the stuffing:

2 finely chopped onions

One large bunch chopped flat-leaf parsley

150g camel hump fat cut into small cubes – if can’t get the hump (!) you could use beef fat.

Cup of shredded, dried camel meat ‘Kh’lia’ (optional)

One whole head of chopped garlic

1 teaspoon chilli powder

1 tsp paprika

½  tsp cumin

½ tsp ras el hanout

2 cups sliced green olives

2 heaped tablespoons dried oregano

2/3 eggs

Good quality olive oil

For glazing

2/3 whole eggs, whisked

Mix the flours together and make a well. Pour in the yeast, salt and a little warm water. Allow the yeast to melt and then knead to form a dough. Roll into 8 small balls and leave to rise.

Meanwhile, heat the olive oil and fry the onions, parsley, garlic, hump fat and, if using, the dried camel meat, until soft. Add the spices and chopped olives. Take off the heat and add the oregano.

Take two of the dough balls and flatten each to the size of a side plate, around 1.5 cm thick. On one place some of the stuffing mixture and cover with the other, rolling up the sides and pinching together  to make a pasty. Rub some of the juice from the stuffing mix on the top. Take a handful of the whisked egg and cover the top of the pasty as well as drizzling with a little olive oil.

Place in a pre-heated oven at 180 degrees Celsius for 20-25 minutes or until risen and golden.

Harira Soup

Demonstration by Clock Chef Souad

Watch this great video for a thorough step by step guide to making the most traditional and delicious of moroccan soups.