Semolina Batbout Stuffed with Zaalouk, Ground Meat, and Cheese

Ingredients

• 150 g All-purpose flour
• 90 g Extra-fine semolina (You may need a little extra for shaping and dusting the bowl.)
• 1 cc Sugar
• 1 cc Active dry yeast
• Salt (Adjust to taste for the dough and fillings.)
• 190 ml Lukewarm water (Approximately; add gradually according to the absorption of the flour and semolina.)
• 4 Eggplants (Approximately 800 g total; roughly chopped.)
• 2 gousses Garlic (Minced, for the zaalouk.)
• 2 tbsp Olive oil (For sautéing the eggplants and meat; the source specifies a drizzle for each preparation.)
• 1 cc Paprika (For the zaalouk.)
• 0.25 cc Ground cumin (For the zaalouk.)
• 1 cc Ground coriander (For the zaalouk.)
• 1 tbsp Harissa (Estimated quantity; adjust according to the desired level of heat.)
• 0.5 Lemon juice (The juice of half a lemon, for the zaalouk.)
• 2 tbsp Fresh cilantro (Finely chopped; divide among the zaalouk, meat, and sauce to taste.)
• 400 g Ground meat (The quantity is not specified in the source; estimated for 4 servings.)
• 2 gousses Garlic (Minced, for the meat.)
• 1 cc Paprika (For the ground meat.)
• 0.25 cc Ground cumin (For the ground meat.)
• 1 cc Ground coriander (For the ground meat.)
• 0.25 cc Ground chili (For the ground meat.)
• 100 g Grated cheese (Add at the end of cooking the meat so it melts; estimated quantity.)
• 250 g Plain smooth yogurt (For the yogurt sauce; estimated quantity.)
• 1 cc Sumac (For the yogurt sauce; estimated quantity.)
• 1 Green onion (Thinly sliced, for the sauce; estimated quantity.)
• 1 cc Lemon juice (A little lemon juice for the yogurt sauce; estimated quantity.)

Steps

1. 1

   Dissolve the yeast and sugar in some of the lukewarm water. Let stand for a few minutes, until the mixture begins to foam.

2. 2

   In a large bowl, combine the flour, extra-fine semolina, and salt.

3. 3

   Pour the yeast mixture into the dry ingredients, then gradually add the remaining lukewarm water while working the dough.

4. 4

   Knead until you obtain a soft, moist, slightly sticky dough. Do not try to make it completely dry: this texture gives the batbouts their softness. Use a little semolina only if the dough is difficult to handle.

5. 5

   Shape the dough into a sticky ball and place it in a bowl lightly dusted with semolina. Cover and let rest for approximately 30 minutes, just long enough for the semolina to absorb the water; the dough does not need a long fermentation.

6. 6

   Gently punch down the dough, then roll it out thinly on a surface dusted with semolina. Avoid rolling it too thick; smaller pieces generally puff up more easily.

7. 7

   Cut out or shape the batbouts, then cover them and let them rest for another 15 minutes.

8. 8

   Meanwhile, prepare the zaalouk. Roughly chop the eggplants.

9. 9

   Heat a drizzle of olive oil in a large skillet. Add the eggplants and a little salt, then sauté until very tender.

10. 10

    Add the minced garlic, paprika, cumin, ground coriander, harissa, salt, and pepper. Stir and cook for a few more minutes so the spices infuse the eggplants.

11. 11

    Remove from the heat, or add at the end of cooking, then stir in the chopped fresh cilantro and the juice of half a lemon. Taste and adjust the seasoning.

12. 12

    Season the ground meat with the garlic, fresh cilantro, paprika, cumin, ground coriander, chili, salt, and pepper.

13. 13

    Heat a drizzle of olive oil in a skillet, add the seasoned meat, and sauté until fully cooked and lightly browned, breaking it up as it cooks.

14. 14

    Add the grated cheese at the end of cooking and stir until melted and creamy.

15. 15

    For the sauce, combine the smooth yogurt with the sumac, salt, sliced green onion, and a little lemon juice. Refrigerate until serving.

16. 16

    Heat a skillet over high heat, then reduce to medium heat when cooking the breads. Place one batbout in the dry skillet and cook until the underside is golden and small bubbles appear on the surface.

17. 17

    Flip the batbout and continue cooking until it puffs up. Turn it over once more so the puffing and browning are even. Repeat with the remaining breads.

18. 18

    Open each batbout while still hot and fill it with zaalouk, cheesy ground meat, and yogurt sauce. Serve immediately.

Notes

The source does not specify the quantities of ground meat, oil, cheese, yogurt, cilantro, harissa, or sauce; these quantities are estimates for four servings. The dough should remain moist and slightly sticky. For even cooking, start with a very hot skillet, then reduce to medium heat. The batbouts can be made in small sizes to make puffing easier.

Nutrition per serving

• main
• bread
• Moroccan
• batbout
• zaalouk
• eggplant
• ground meat
• street food