Moroccan Batbout is a flavorful Moroccan pita-like bread that’s cooked on the stove in a frying pan instead of the oven.
More Morrocan recipes can be found here!
Moroccan Stuffed Batbout
There are different names and variations to Moroccan Batbout across the country. It is also called Mkhamer or Matlou’.
It can be served plain along with olive oil, butter, and honey in the breakfast, as it is a great partner for Moroccan Tagines.
There are also different shapes and sizes of Batbout. In this recipe, we will use small batbout disks that can be served as bite-sized sandwiches.
This incredibly delicious stuffed batbout is a must-have side dish during Ramadan that you will see on the iftaar or fast-breaking meal, in the majority of Moroccan tables.
There are many fillings you can try for this mini-batbout. In this article, we will use a stuffing that is one of my favorites: mini batbout stuffed with veggies and mushroom 
Vegan Moroccan Stuffed Batbout
Ingredients
- 8 Moroccan mini-batbout
- 1 medium onion
- medium carrot (grated)
- 2 small zucchini (grated)
- 1/2 cup fresh mushroom (optional)
- 1/2 cup red cabbage (chopped)
- fresh parsley
- 1 garlic clove
- 1 1/2 tbsp olive oil
- Salt and pepper to taste
Instructions
Prepare the filling:
- Put olive oil in a skillet or a pan and place it over medium to low heat. Add chopped onion and cook it for 2 minutes. Then add chopped mushroom and grated garlic and cook for 3 minutes whisking from time to time.
- Add grated carrot and zucchini and cook for another 5 minutes. Then add chopped parsley, salt, and pepper.Cook for an extra 10 minutes until all the ingredients are perfectly mixed.
- Add chopped red cabbage right before turning off the heat. It remains crunchy, giving a great texture to the mixture.Let the mix cool down until the filling time.
Stuff the batbout
- In case you are using frozen batbout, make sure to cover them with a kitchen towel and set them aside until they are fresh and ready to be stuffed.I do recommend opening the mini-batbout before freezing them. If it is not the case, then gently cut the edge of the batbout using a sharp knife to create a pocket for filling.
- Fill every batbout with 3 to 4 teaspoons of the stuffing according to their sizes.
- Serve immediately as a perfect snack or store it in the fridge till serving time.
Serving Moroccan stuffed Batbout
Moroccans serve stuffed batbout often as a main dish as well as a side dish during Ramadan. It is a quite tasty all-time snack, that can be packed perfectly in a lunch box as well.
There are a lot of fillings and combinations you can try. Chicken liver marinated with onion and lemon, ground beef, cheese, or any stuffing of choice.
Enjoy my dear!
Next is a mini-batbout stuffed with lettuce, tuna, tomato, corn, olives, and cream cheese. The combo worth extremely to be tried.
Do you love Moroccan food?
If you are a Moroccan cuisine lover like me, you will love the following recipes:
