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Moroccan Lamb Meatballs with Batbout Flatbreads

Moroccan Lamb Meatballs with Batbout Flatbreads
4.6 20 ratings
Prep. 45 min
Total 1 h 35 min
4 portions
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Ingredients

Batbout dough
  • water
    320 g
  • sugar
    2 Tbsp
  • fresh yeast
    20 g
    1 heaped tsp dried yeast, (8 g)
  • olive oil plus extra for greasing
    10 g
  • plain flour
    250 g
  • wholemeal flour
    80 g
  • semolina, durum wheat
    240 g
  • fine sea salt
    1 ½ tsp
Lamb meatballs
  • olive oil for greasing and frying
  • garlic cloves
    4
  • fresh mint leaves only, to taste
    5 - 6 sprigs
  • lamb meat for stewing, boneless cut in cubes (2 cm)
    600 g
  • hot paprika
    2 ½ tsp
  • ground cumin
    2 tsp
  • fine sea salt
    1 ½ tsp
  • cayenne pepper
    1 tsp
  • ground black pepper
    ¼ tsp
  • fresh parsley leaves only, to taste
    6 - 7 sprigs
  • tinned chopped tomatoes
    600 g
  • water
    200 g
  • sunflower oil
    20 g

Difficulty

easy

Nutrition per 1 portion

Protein 46 g
Calories 4263 kJ / 1018 kcal
Fat 41 g
Fibre 11 g
Carbohydrates 111 g

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Also featured in

Moroccan Flavours 10 Recipes
UK and Ireland

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