Batbout is Morocco’s soft, stovetop bread, and when you stuff it, it becomes the kind of food that disappears fast. The dough is half flour, half semolina for tenderness and strength. The filling is simple but bold: beef cooked with finely diced onion, garlic, cumin, and paprika, finished with herbs. Add cheese for melt and indulgence. Each pocket is sealed, then cooked until puffed and browned, with the filling steaming inside. Serve with salad, pickles, or harissa – it is a full meal in your hand.
| Batbout dough: 350 g flour; 150 g fine semolina; 1 tbsp yeast; 1.5 tsp salt; 1 tsp sugar; 2 tbsp oil; 320 ml warm water | |
| Filling: 400 g ground beef; 1 onion, finely diced; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp paprika; salt/pepper; 2 tbsp chopped parsley | |
| 120 g cheese, grated (optional) |
Soft batbout dough gets filled with spiced ground beef, herbs, and optional cheese, then pan-cooked until puffed and browned. A Moroccan handheld meal that is hearty, kid-friendly, and make-ahead. Warm
| 1. | Mix dough and knead 8 minutes until elastic. Rise 45 minutes. |
| 2. | Cook filling: onion + beef on medium-high until browned; add garlic + spices and cook 1 minute. Stir parsley and cool. |
| 3. | Divide dough into balls, flatten, fill with meat (and cheese), pinch closed. |
| 4. | Cook stuffed batbout on a medium pan 3–4 minutes per side until puffed and cooked through. |
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