Recipe: Mini Batbout filled with minced meat




Ingredients for the dough:

  • 250 g fine semolina
  • 150 g flour
  • 1 teaspoon of salt
  • 1 bag of baker’s yeast
  • Hot water (the amount depends on the flour)

The stuffing for Batbout

  • 250 g minced meat
  • 1 onion
  • cinnamon
  • parsley
  • salt, black pepper
  • 1 handful of grated cheese
  • 1 handful of finely chopped green olives
  • 1 hard-boiled egg

Preparation of the filling : Heat oil in a frying pan. Brown the chopped onion for a few seconds.

  1. Add minced meat and cook with a fork. Season with salt and pepper and a pinch of cinnamon and continue cooking.
  2. At the end of cooking, add the parsley and a handful of grated cheese.
  3. Allow to cool and add the green olives and the crushed hard-boiled egg.

Preparing the Batbout:

  1. Mix semolina with yeast
  2. add flour and salt
  3. Slowly pour in the water and knead the mixture well by hand or in a food processor until you get a homogeneous and flexible dough.
  4. Roll out the dough with a rolling pin and form small balls
  5. Leave to rest until the balls double in size (about 1h30)
  6. Fry each side in a frying pan until the bread puffs up
  7. Open the Batbout like a sandwich, spread the harissa and fill the filling



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