Batbout

Soft pita-like Moroccan rolls cooked on a griddle, perfect for stuffing with kefta or cheese.

Ingredients

• 500g ground beef
• 2 cups flatbread
• 2 tsp grated fresh ginger
• 1/2 tsp ground turmeric
• 2 tbsp olive oil
• 2 ripe tomatoes, chopped
• a handful of fresh parsley, chopped
• a generous spoonful of toasted almonds
• 1 cup water

Instructions

1. 1

   Prepare the crusty bread base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the chicken thighs, butternut squash, finely chopped red onion, and ras el hanout, mixing well so everything is evenly seasoned.

3. 3

   Heat olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the crusty bread until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the chicken thighs mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the crusty bread with the filling, a spoonful of dried apricots, and a scattering of cilantro.

7. 7

   Add a final touch of preserved lemon for extra flavor and texture.

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