Place the flour, fine semolina, salt, sugar, yeast, sunflower oil, and water into a deep bowl. Mix well and knead for 10-12 minutes until a smooth dough forms.

Cover the dough and let it rise in a warm place for 1 hour or until it has doubled in size.

In a separate bowl, combine the grated cheese, yellow onion, parsley, and ras el hanout. Mix well and set aside.

Punch the air out of the dough and divide it into 9 equal pieces. Shape each piece into a smooth ball.

Take one dough ball and roll it out with a rolling pin into a rectangle of approximately 17x20 cm.

Melt the butter and brush it over the rolled-out dough. Sprinkle some of the cheese mixture on top.

Fold the dough into a small package.

Place the dough packages on a baking tray lined with parchment paper. Brush them with a beaten egg and sprinkle some of the cheese mixture on top.

Let the dough packages rise for another 30 minutes in a warm place or until they have doubled in size.

Preheat the oven to 200°C (392°F). Bake the buns for 12-18 minutes or until they turn a beautiful golden brown. Keep an eye on the baking time, as every oven works differently. Once baked, cover the buns immediately with a clean tea towel to keep them soft.

Heat olive oil in a frying pan over medium heat. Add the chicken, ras el hanout, cayenne pepper, garlic powder, onion powder, chives, and salt. Sauté for 4-5 minutes. Then, add the mayonnaise, sweet chili sauce, and sambal. Mix well. Add the red onion and olives, and cook for another minute. Remove the pan from the heat and add slices of cheddar cheese or any cheese of your choice.