MoroccoMeat-stuffed batbout (Moroccan pan-cooked bread)
Arabic name بطبوط محشي باللحم
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Ingredients (7)
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Method
Knead the flour and semolina with the yeast and water into a soft dough and leave to rise.
Shape into rounds and cook in a hot frying pan until they puff up and become hollow like a pocket.
Prepare the filling of seasoned minced meat with the onion and parsley, and cook it.
Split the batbout open, fill with the meat and serve hot.
