In a large bowl, combine fine semolina, all-purpose flour, instant yeast, granulated sugar, and salt. Gradually add olive oil and lukewarm water. Knead the mixture for 10–12 minutes until you achieve a smooth, elastic dough.

Cover the kneaded dough with a clean kitchen towel and place it in a warm spot. Allow it to rise for about 1 hour or until it has doubled in size.

While the dough is rising, mix together shredded cheese, finely chopped yellow onion, fresh parsley, and ras el hanout.

Once the dough has risen, punch it down gently and divide into 9 equal pieces, shaping each into a smooth ball.

Roll each dough ball into a rectangle measuring approximately 17 x 20 cm.

Brush the rolled dough rectangles with melted unsalted butter, then sprinkle the cheese mixture evenly over the surface.

Fold each rectangle of dough over, sealing the edges to create neat parcels. Place the stuffed buns onto a baking sheet lined with parchment paper.

Cover the shaped buns with a kitchen towel and allow them to rise again for about 30 minutes.

Preheat your oven to 200°C (392°F).

In a skillet, heat olive oil over medium heat, add chopped chicken, seasoning it, and sauté for 4–5 minutes.

Stir in mayonnaise, sweet chili sauce, sambal, red onion, and green olives. Cook for an additional minute. Sprinkle cheddar cheese on top.

Once the buns are baked to a golden brown, fill each bun with the chicken mixture, fries, and fresh veggies.