Batbout Sandwiches

  • Asma
  • on April 7, 2021
  • Likes!

 

Here is one of the most delicious sumptuous Ramadan appetizer recipes; the chicken batbout recipe, prepared with a delicious, slightly spicy tandoori chicken stuffing. This recipe is basically Morrocan, but it has spread quickly thanks to its super delcious taste.

Batbout Sandwiches


Here is one of the most delicious sumptuous Ramadan appetizer recipes; the chicken batbout recipe, prepared with a delicious, slightly spicy tandoori chicken stuffing. This recipe is basically Morrocan, but it has spread quickly thanks to its super delcious taste.
Print Recipe
CourseAppetizer
CuisineMoroccan
KeywordBatbout
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings6 people
Calories306kcal
AuthorAsma

Ingredients

FOR THE DOUGH:

  • 550 g fine semolina
  • 150 g of flour
  • 4 tbsp. olive oil
  • 1 Tablespoon of salt
  • 1 and 1/2 teaspoons of baking powder
  • 1 Tablespoon baker's yeast
  • 255 g milk
  • 2 1/4 cups of lukewarm water

FOR THE STUFFING:

  • 500 g pieces of chicken
  • 3 onions
  • 2 cloves garlic
  • 2 tbsp of tandoori coffee
  • 1 Tablespoon of ginger paste
  • 1 Tablspoon of lemongrass
  • 1 Tablespoon of curry
  • 1 tablespoon of garam masala
  • 1 1/2 teaspoons of paprika
  • 1 Tablespoon of olive oil
  • salt and pepper

Instructions

  • In a salad bowl, pour the semolina, flour and salt and mix well.
  • Make a well and pour in the yeasts and milk
  • Knead by hand, pouring in the water little by little. You can also do this using a food processor for 15 minutes, while the dough becomes homogeneous and smooth
  • Add in the oil and knead for about 5 additional minutes.
  • Cover the chicken batbout dough with a damp cloth and let stand for about 20 minutes.
  • Cut the chicken into small cubes and mix in a bowl with the spices
  • Add the salt, lemongrass, ginger and garlic, then set aside for 20 minutes in the refrigerator.
  • Chop the onions and brown them in a pan with olive oil until they are well caramelized.
  • Add the chicken and let simmer for 15 minutes. Season and set aside.
  • On a floured work surface, roll out the chicken batbout dough on a 1 cm thick roll.
  • Cut circles in the dough with a cookie cutter and place them on a floured cloth sprinkled with fine semolina.
  • Cover and let stand 10 minutes.
  • Cook the batbouts in a non-stick pan until golden brown, turning frequently.
  • Once cooled, split each chicken batbout in half and fill them with the tandoori chicken stuffing.
  • Serve and enjoy your batbout sandwiches!

Nutrition

Serving: 1serving | Calories: 306kcal | Carbohydrates: 40.4g | Protein: 8.2g | Fat: 12.7g | Sodium: 108.9mg | Potassium: 243.3mg | Fiber: 7.3g
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Article Categories:
Appetizer · Ramadan

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