Salted(Moroccan batbot)


A cup of thin semolina
3 cups of white flour
A tablespoon of bread yeast
A tablespoon of sugar
2 tablespoons of oil
Warm water


black olive
Cheese of any quality
One tomato, chopped
Pinch of black pepper
Pinch of salt


At first we mix semolina with flour and sugar, bread yeast oil, salt, and combine the mixture with warm water. Rub the dough well on the table. Work for 5 minutes until the dough becomes smooth and soft.
Cover the dough and let it rest for 15 minutes. Sprinkle the table with the oven
Divide the dough into a small ball, then bake it in circles
We put them on a kitchen towel, cover them, and leave them until they ferment
Put it in a thick skillet or a hot tagine over a medium heat, and turn it over from time to time until the duck is brown on both sides.
Padding. Chop the tomatoes, black olives, tuna, cheese, any quality, and a pinch of black pepper, salt, and mix them together
We open the duck kernels and fill them with the filling. The filling remains optional

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