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.
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.