Moroccan lamb meatballs with batbout flatbreads

Moroccan lamb meatballs with batbout flatbreads

4.7 10 évaluations

Préparation 45min

Total 1h 35min

4 portions

Ingrédients

Batbout dough

water
320 g
sugar
2 tbsp
fresh yeast
20 g
1 heaped tsp dried instant yeast, (8 g)
olive oil plus extra for greasing
10 g
plain flour
250 g
wholemeal wheat flour
80 g
durum wheat semolina
240 g
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 piece, sinew free, boneless cut in cubes (2 cm)
600 g
hot paprika powder
2 ½ tsp
ground cumin
2 tsp
salt
1 ½ tsp
ground cayenne pepper
1 tsp
ground black pepper
¼ tsp
fresh parsley leaves only, to taste
6 - 7 sprigs
canned chopped tomatoes
600 g
water
200 g
sunflower oil
20 g

Niveau

facile

Infos nut. par 1 portion

Protides 46 g

Calories 4263 kJ / 1018 kcal

Lipides 41 g

Fibre 11 g

Glucides 111 g

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Également présenté dans

Moroccan Street Food 10 Recettes
International

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