Fez — As the call to Maghrib prayer signals the end of the fast, Moroccan tables come alive with a mix of tradition and comfort.
Among the staples that rarely fail to appear is stuffed batbout, the soft semolina bread cooked on a skillet and generously filled with savory mixtures.
Practical, flavorful, and easy to prepare in advance, stuffed batbout has become a Ramadan favorite across generations.
The base: preparing the batbout dough
To prepare the dough, combine 2 cups of all-purpose flour with 1 cup of fine semolina, 1 tablespoon of sugar, 1 teaspoon of salt, and 1 tablespoon of instant yeast. Gradually add about 1½ cups of warm water while kneading until a smooth and soft dough forms.
Cover and let the dough rise for approximately one hour, or until doubled in size. Divide into small balls, flatten into round discs about half a centimeter thick, and let rest for 15 minutes.
Cook each disc on a preheated dry skillet over medium heat, flipping until both sides turn golden and the bread gently puffs, creating a natural pocket.
Chicken or turkey filling
In a pan, heat 2 tablespoons of olive oil and sauté one finely chopped onion. Add diced chicken or turkey breast and cook thoroughly. Season with 1 teaspoon paprika, 1 teaspoon cumin, ½ teaspoon turmeric, ½ teaspoon ginger, salt, and black pepper. Optional additions include diced bell pepper, olives, and chopped parsley. Cook until tender and slightly caramelized.
Classic kefta option
Mix 300 grams of ground beef with grated onion, chopped parsley, 1 teaspoon cumin, 1 teaspoon paprika, salt, and pepper. Cook in olive oil until fully browned.
Assembly
Slice the batbout gently to form a pocket. Fill generously with your chosen mixture. Add lettuce, cheese, or a light touch of harissa if desired. Serve warm.
Stuffed batbout captures the essence of Moroccan Ramadan cuisine, combining simplicity, warmth, and the unmistakable flavors of home.
