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Moroccan lamb meatballs with batbout flatbreads

Moroccan lamb meatballs with batbout flatbreads
4.7 9 évaluations
Prép. 45min
Total 1h 35min
4 portions
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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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