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Leek and Lamb Stuffed Batbout

Warm, pillowy batbout wrapped around a savory leek and lamb filling.
Garlic, cumin, and ras el hanout bring deep flavor with a gentle kick.
Slice in—steam, tender bites, and golden edges begging for more.

dinner ⏱ 40 min 450 kcal / portion 55.0 g carbs / portion (estimated) gluten 🔗 Original source

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Leek and Lamb Stuffed Batbout
v6 · rb0e705f985 20260727Z1751 Leek & Lamb Batbout 🎉 135 ml olive oil fine sea salt to taste 🍳 ⏱ 10 min sauté leeks, garlic, chilli, cinnamon, cumin and ras el hanout in olive oil 🍳 ⏱ 10 min cook lamb with salt, then stir in coriander for the last 2 min and discard cinnamon stick ⏳ ⏱ 30 min cool and refrigerate the lamb leek filling 🌀 ⏱ 10 min mix water, yeast and sugar, then knead with semolina, flour and salt until smooth 🌀 ⏱ 2 min knead in olive oil until incorporated ⏱ 1 h cover and set the dough aside or until doubled in size 🍽 punch down the dough, divide into portions, press into circles and seal with lamb leek filling 🍳 ⏱ 6 min fry stuffed batbout in oiled pans until golden 🔥 keep batbout warm in a low oven while finishing remaining bread 🌀 mix lemon juice, tahini, water, crushed garlic and salt to make lemony tahini sauce 🍽 serve batbout hot with lemon wedges or lemony tahini sauce 300 g leek 4 pieces garlic 1 piece red chilli 1 piece cinnamon stick 1½ tsp cumin seed 3 tsp ras el hanout black pepper to taste 500 g lamb 100 g coriander 320 ml water 1½ tsp fast-action dried yeast 1 tsp sugar 230 g fine semolina 320 g plain flour tahini to taste lemon juice to taste water to taste crushed garlic to taste lemon to taste lemon wedge to taste 120 ml lamb, coriander 15 ml tahini, lemon juice, water, crushed garlic lemon, lemon wedge
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Preparation steps

  1. sauté leeks, garlic, chilli, cinnamon, cumin and ras el hanout in olive oil for 10 min
  2. cook lamb with salt for 10 min, then stir in coriander for the last 2 min and discard cinnamon stick
  3. cool and refrigerate the lamb leek filling for at least 30 minutes
  4. mix water, yeast and sugar, then knead with semolina, flour and salt for 10 minutes until smooth
  5. knead in olive oil for 2 minutes until incorporated
  6. cover and set the dough aside for 1 hour or until doubled in size
  7. punch down the dough, divide into portions, press into circles and seal with lamb leek filling
  8. fry stuffed batbout in oiled pans 6 minutes per side until golden
  9. keep batbout warm in a low oven while finishing remaining bread
  10. mix lemon juice, tahini, water, crushed garlic and salt to make lemony tahini sauce
  11. serve batbout hot with lemon wedges or lemony tahini sauce

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