Vegan Stuffed Batbout: Moroccan Sandwich

Moroccan Stuffed Batbout is bite-size savory sandwiches that are quite often, filled with lettuce, tuna, chicken, and cooked vegetables.
stuffed Moroccan batbout
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 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. 

Moroccan pita bread

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 ❤️

stuffed Moroccan batbout

Vegan Moroccan Stuffed Batbout

Stuffed Moroccan Batbout are bite-size savory sandwiches that are often filled with lettuce, tuna, chicken, and cooked vegetables.
These incredible sandwiches are a must-have side dish during Ramadan that you will see on the iftaar or fast-breaking meal, in the majority of Moroccan tables.
Total Time 30 mins
Course Appetizer, Side Dish
Cuisine Moroccan
Servings 2

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.
Vegan filling for stuffed batbout
He is how the filling looks like

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!

stuffed Moroccan batbout

Next is a mini-batbout stuffed with lettuce, tuna, tomato, corn, olives, and cream cheese. The combo worth extremely to be tried.

Stuffed Moroccan Batbout
Moroccan Batbout stuffed with lettuce, tuna, tomato, corn, olives, and cream cheese

I will be happy if you tried this recipe, let me know how do you find it. You can add a comment below or use the hashtag #megounista when sharing in Instagram or Facebook.

Do you love Moroccan food?

If you are a Moroccan cuisine lover like me, you will love the following recipes:

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About me

Hi there! I’m layla
Welcome to Megounista, my corner on the internet in which I share with love  my passions for healthy and easy food, and hiking experiences
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