This is a delicious recipe of vegetarian stuffed batbout. The stuffing is spiced up Moroccan-style and trapped inside a a wonderful bread shell.
The taktouka stuffing is actually a North African salad which is served as a starter or a cooked salad.
You can actually make a zaalouk stuffing as well, which is originally a Moroccan cooked salad as well. It’s a good way of using leftovers.
You can make these stuffed batbout in small or larger forms. If always happen to have a batbout or bread dough in the fridge so these are done and served in a matter of 30 min.
If you have a pizza dough, it will work too as it’s still considered as a bread dough.
Prep: 1 h – Cooking: 4 min/piece
300 g of strong white flour
200 g of fine semolina flour
280 ml of water, lukewarm
1 tbsp of dried yeast (or less if you are opting for long proofing time)
1 tsp of salt
1-2 tbsps of olive oil
1-2 medium-size onion, chopped
1 medium-size tomato, chopped
1 green pepper, chopped
1 green pepper, chopped
2 cloves of garlic, grated
1 tbsp of tomato paste
2 tbsps vegetable oil + 1 tbsp of olive oil
2-3 tbsps of coriander and parsley, finely chopped
1 tbsp of sweet paprika
1/2 tsp of cumin
Salt, pepper and cayenne to taste
Chopped green olives
For a meaty version, add 300 g of minced beef/lamb and double the amount of herbs and spices
Make the batbout dough
Prepare the dough batbout as shown in the recipe or a faster recipe here. Cover and let rise and double in volume.
Shape it into dough balls anywhere between 8-10 mm diameter. Cover and let them rest for 15 min.
Make the vegetable stuffing
Over a medium heat, heat the oil in a pan then fold in the onion and the chopped peppers. Add the spices, garlic and stir. Cover so the vegetables sweat and cook through. Add a tiny bit of water if needed as it will reduce anyway.
Add the tomatoes and herbs. Stir and cook for a few minutes. Turn off heat and set aside to cool.
Drain any excess of liquid.
Served as a cooked salad, this rough taktouka is drained to be used as a stuffing
If you are adding harissa or chopped olives, it’s the time to do so.
Roll and pan-fry the stuffed batbout
Dust the work surface with white or fine semolina flour, Roll a ball of dough as thin as 3-4 mm.
Place the stuffing in the centre.
Bring the edges of the dough to the centre. Pinch them to seal and flip this pouch in order to have the sealed section at the bottom. Gently flatten the pouch to expand the circle. Make sure you give it a quarter turn after each roll and make sure the work surface is dusted with flour so the dough does not stick. See this post to have an idea how we cover this step (look for batbout beche’hma).
Place each rolled flatbread on a dusted kitchen towel.
Over medium heat, place a skillet or a griddle and pan-fry the stuffed batbout on both sides until they look nicely golden.