- Large pan
- Mandolin or a sharp knife
- Shallow saucepan
Heat a large pan over medium heat and add ground beef. Cook until the beef is brown, about 8 minutes. Drain the excess fat from the beef and return the pan to the stove. Add the ground turmeric, ground cumin, ground coriander, salt, pepper, and water and mix well. Bring the mixture to a simmer and cook for about 5 more minutes.
To make the squash tortillas, cut off the stem of the squash, peel, and use a mandolin or a sharp knife to cut 12 even and thin slices - the thinner the better! In a shallow saucepan, add enough water to be about ½ inch deep. Heat the water until simmering, then add the squash slices. Cook for about 1 minute then remove from water, set aside, and season with salt.
To serve, top each squash tortilla with a tablespoon of the prepared ground beef and fennel slaw and top with olives if desired.