- 200g semolina
- 5 tbsp water
- 2 tbsp oil
- 130g cooked beetroot
- 1 tbsp Ras el Hanout
- 1 tsp salt
- 20g melted butter
- Add the semolina, spices and salt to a bowl. Mix. Add the grated or mixed beetroot.
- Pour in the water then the oil and the melted butter and work with the finger tips until a malleable and firm dough is obtained.
- Roll out 4 sausages of equal size and individually wrap them in an edible film. Tie the ends off to resemble a sweet wrapper. Refrigerate for 1 hour.
- Pan fry until golden on all sides.