Mini Batbouts with Chicken and Semolina Stuffed with Meat, Mozzarella and Olives (oven‑crisped)
Recipe by Oum Arwa
Traditional Moroccan recipe for the first meal of Ramadan: flat breads (batbouts) filled with spiced chicken, and large flaky semolina cakes stuffed with ground meat, Chinese vermicelli, olives and mozzarella, baked in the oven or pan. Ideal for sharing with family.
MediumMoroccanServes 6
Printable version with shopping checklist
Source Video
4h 45m
Prep
53m
Cook
41m
Cleanup
6h 19m
Total
Cost Breakdown
Total cost:$15.54
Per serving:$2.59
Critical Success Points
- • First rise of the batbouts (1 h 45 min)
- • Kneading and resting the semolina dough (2 h)
- • Lamination with butter and cornstarch
- • Baking at 200°C
Safety Warnings
- • Handle boiling water for the vermicelli with care.
- • Use gloves or a long handle to remove the hot tray from the oven.
- • Watch out for oil splatters when cooking the batbouts.
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