Harcha with Toasted Almonds and Honey-Kissed Spinach

In a small bowl, mix the semolina with a pinch of salt and enough water to form a soft, moist dough. Shape into a thick, 4-inch disc.

Heat a heavy-bottomed cast iron skillet over medium-low heat. Place the disc in the pan and cook for 6-8 minutes per side, until the surface is a pale golden brown and the interior is cooked through. The crust should be lightly crunchy.

In a separate small non-stick pan, sauté the ground turkey in a drop of olive oil until fully browned and fragrant. Add the spinach and cook just until wilted.

Toast the sliced almonds in the corner of the turkey pan until aromatic and golden brown.

To plate, slice the warm harcha in half. Layer the savory turkey and spinach mixture between the halves. Drizzle the honey over the top and scatter the toasted almonds for a perfect balance of Moroccan savory-sweet tradition.