Stuffed Batboute

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Here is a recipe that resonates with the soul of Maghrebins! Stuffed Batboutes are a family dish, prepared with love for special occasions and meals shared around a well-decorated table. This Moroccan specialty is a variation of flaky pastry filled with exotic flavors of minced meat seasoned with spices and aromatics that delight the taste buds.

🥘 Ingredients

• The batboute dough
• 500g hard wheat flour
• 250g soft wheat flour
• 1 teaspoon baking yeast dissolved in a little water
• 1 teaspoon powdered sugar
• 1 teaspoon oil
• Salt
• The filling
• 250g minced meat
• 100g finely chopped mutton fat
• 1 red pepper cut into pieces
• 3 chopped onions
• 2 teaspoons chopped parsley
• 1/4 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1 teaspoon cumin
• 2 teaspoons sweet paprika
• 1/4 teaspoon hot paprika
• Salt

👨‍🍳 Instructions

1. Begin by mixing in a bowl the hard wheat flour, soft wheat flour, salt, dissolved yeast, sugar, oil, and warm water gradually until you obtain a consistent dough. Knead with your hands for about 20 minutes to make the dough more flexible and elastic.
2. Divide the dough into equal-sized balls, shaped like mandarins. Cover them with a cloth and let them rise for 15 minutes.
3. In a bowl, mix the chopped onions, minced meat, chopped fat, salt, black pepper, ginger, sweet paprika, hot paprika, cumin, and parsley. Drain the mixture well through a strainer to remove any excess fat.
4. Roll out one ball of dough into a disc on a floured surface. Spread the filling on the surface of the disc.
5. Roll out another ball to obtain another disc of the same size as the first, place it on the disc with the filling, and gently press with your hand to seal it. Cover with a cloth, repeat the same operation with the other balls and the filling.
6. Cook each stuffed batboute in a deep-fried pan over medium heat, letting them brown on both sides.
7. Repeat this process for the remaining batboutes.
8. Serve immediately.

🏷 Tags: Maghrebin dish stuffed cabbage roll meat stuffing hard wheat flour soft wheat flour baker’s yeast powdered sugar