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Moroccan Lamb Meatballs with Batbout Flatbreads

Moroccan Lamb Meatballs with Batbout Flatbreads
4.7 18 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 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

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 Flavours 10 Recettes
Royaume-Uni et Irlande

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