Make the dough

• Combine the flour, fine semolina, yeast, honey, salt, olive oil, butter and lukewarm water in a large bowl.
• Mix well and knead until smooth and elastic.

Let the dough rise

• Cover the dough and let it rise in a warm spot until it doubles in size.

Shape the rolls

• Deflate the dough and divide it into 9 equal portions, then shape each into a ball.
• Roll out each ball into a round sheet with a rolling pin.
• Fold down the top edge slightly and press gently, then roll it up tightly into a firm log.
• Pinch the seam securely to seal and lightly roll the log in fine semolina.

Second rise

• Place the dough logs on a baking tray lined with parchment paper and make small slits in each roll with a sharp knife.
• Let the dough rise until doubled in size.

Bake

• Preheat the oven to 200°C.
• Bake the semolina rolls until golden brown.
• Let them cool slightly before serving.

Prepare the meat mixture

• In a large bowl, combine the ground meat, salt, ras el hanout, turmeric, cayenne, garlic powder, onion powder, dried parsley, finely chopped red onion and sambal oelek.
• Mix well.

Cook the patties

• Take a portion of the meat mixture, shape it into a ball and flatten it slightly.
• Heat a drizzle of olive oil in a skillet over medium heat.
• Cook the patties on both sides until golden brown and cooked through.