Mini Batbouts with Chicken and Semolina Stuffed with Meat, Mozzarella and Olives (oven-crisped)

Ingredients

• 200 g All‑purpose flour (type 545) (For the batbout dough)
• 200 g Extra fine semolina (For the batbout dough)
• 1 c. à soupe Olive oil (For the batbout dough)
• 0.5 c. à café Salt
• 5 g Dry baker's yeast (If you have fresh yeast, use 10 g)
• 220 g Warm water (About 220 ml, at 30‑35 °C)
• 300 g Chicken breast (Diced or shredded)
• 1 Large onion (Finely chopped)
• 0.5 c. à café Ground turmeric
• 0.5 c. à café Ground ginger
• 0.5 c. à café Ground curry
• 0.5 c. à café Garlic powder
• to taste Ground black pepper
• a few sprigs Fresh cilantro (Chopped, added at the end of cooking)
• 100 ml Liquid cream (Optional, to make the filling creamy)
• 500 g Type 45 flour (For the semolina dough)
• 100 g Extra fine semolina (for the semolina)
• 2 c. à soupe Olive oil (for the semolina)
• 1 c. à soupe White vinegar
• 330 g Water (About 330 ml, room temperature)
• 300 g Ground meat (beef or lamb)
• 1 Green bell pepper (Deseeded and diced)
• 2 small Red bell peppers (Deseeded and diced)
• 1 c. à café Sweet paprika
• 0.5 c. à café Ground cumin
• a few drops Soy sauce (Optional, to boost umami flavor)
• 2 c. à soupe Pitted olives (Finely chopped)
• 30 g Chinese vermicelli (Cook 5 min in boiling water then drain)
• 80 g Unsalted butter (For the lamination)
• 1 c. à café Cornstarch (Maïzena) (Mixed with butter before spreading)
• 150 g Grated mozzarella (Add at the end of cooking)
• a few sprigs Fresh flat‑leaf parsley (For garnish)

Instructions

1. Prepare the batbout dough

   In a large bowl, combine the flour, semolina, salt, dry yeast and oil. Add the warm water and knead by hand for 5 minutes or 5 minutes in a mixer until a smooth dough forms.

   Time: PT10M

2. First rise of the batbouts

   Shape into a ball, place back in the bowl, cover with plastic wrap and let rest in the turned‑off oven for 1 h 45 min until doubled in size.

   Time: PT1H45M

   Temperature: 25°C

3. Shape the batbouts

   Divide the dough into 70‑80 g balls, let rest 5 min, then flatten each ball with hands or a rolling pin to a 7‑8 cm diameter disc (thin or medium thickness according to preference).

   Time: PT10M

4. Cook the batbouts

   Heat a non‑stick skillet over medium‑high heat, add a drizzle of oil, cook each batbout 30 seconds per side until golden and slightly puffed. Keep warm under a kitchen towel.

   Time: PT5M

   Temperature: 200°C

5. Prepare the chicken filling (for the batbouts)

   Sauté the chopped onion in 1 c. à soupe olive oil over medium‑high heat. Add the chicken, the spices (turmeric, ginger, curry, garlic powder, salt, pepper) and cook 6‑8 minutes stirring. Stir in the chopped cilantro and, at the end, add the liquid cream to make the filling silky.

   Time: PT8M

   Temperature: 180°C

6. Prepare the semolina dough

   In a bowl, mix type 45 flour, semolina, salt, oil, vinegar and water. Knead for 5 minutes until a homogeneous, slightly sticky dough forms.

   Time: PT10M

7. Rest the semolina dough

   Cover the dough with plastic wrap and let rest at least 2 hours at room temperature (no yeast, so the dough does not rise).

   Time: PT2H

   Temperature: 25°C

8. Prepare the meat filling

   Heat 1 c. à soupe oil in a skillet, add the onion, bell peppers, ground meat, paprika, turmeric, cumin, ginger, salt and soy sauce. Cook over high heat 6‑8 minutes until the water evaporates. Add the olives, cilantro and the pre‑cooked Chinese vermicelli, mix and let cool.

   Time: PT10M

   Temperature: 200°C

9. Laminate the semolina dough

   Divide the rested dough into balls (6 for beginners). On each ball, roll out very thinly, brush with melted butter mixed with cornstarch, fold one third toward the centre, brush again, fold the other third, brush a final time. Repeat for each ball.

   Time: PT15M

10. Assemble the stuffed cakes

    On each rolled‑out dough disc, place a tablespoon of meat filling, add a bit of grated mozzarella, fold the edges to enclose the filling and form a slightly flattened small loaf. Place on a greased baking sheet.

    Time: PT10M

11. Bake in the oven

    Preheat the oven to 200°C (static heat). Bake the cakes for 25‑30 minutes until golden and crispy.

    Time: PT30M

    Temperature: 200°C

12. Finishing and serving

    When out of the oven, sprinkle with chopped fresh parsley. Serve the hot batbouts filled with the chicken filling and the semolina cakes with the meat filling, accompanied by raw vegetables or Moroccan salad.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

40 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of All‑purpose flour (type 545): Standard wheat flour
• Instead of Extra fine semolina: Medium semolina
• Instead of Olive oil: Vegetable oil
• Instead of Dry baker's yeast: Fresh yeast
• Instead of Chicken breast: Turkey, Firm tofu
• Instead of Large onion: Shallot
• Instead of Ground ginger: Fresh grated ginger (½ tsp)
• Instead of Garlic powder: Fresh garlic (1 clove)
• Instead of Fresh cilantro: Flat‑leaf parsley
• Instead of Liquid cream: Plain yogurt (100 ml)
• Instead of Type 45 flour: All‑purpose flour
• Instead of Extra fine semolina (for the semolina): Medium semolina
• Instead of Olive oil (for the semolina): Vegetable oil
• Instead of White vinegar: Apple cider vinegar
• Instead of Ground meat (beef or lamb): Mutton, Ground turkey
• Instead of Green bell pepper: Zucchini
• Instead of Red bell peppers: Yellow bell pepper
• Instead of Sweet paprika: Mild chili powder
• Instead of Soy sauce: Tamari
• Instead of Pitted olives: Capers
• Instead of Chinese vermicelli: Fine rice noodles
• Instead of Unsalted butter: Vegetable margarine
• Instead of Cornstarch (Maïzena): Potato starch
• Instead of Grated mozzarella: String cheese
• Instead of Fresh flat‑leaf parsley: Cilantro

Equipment Needed

• Kitchen scale
• Large mixing bowl
• Wooden spoon or spatula
• Plastic wrap
• Cutting board
• Rolling pin
• Non‑stick skillet or crepe pan
• Large spatula
• Oven
• Baking sheet
• Kitchen brush (optional)
• Chef's knife
• Pizza cutter or dough cutter (optional)
• Ramekin or small bowl (optional)

Critical Steps — Do Not Skip

• First rise of the batbouts (1 h 45 min)
• Kneading and resting the semolina dough (2 h)
• Lamination with butter and cornstarch
• Baking at 200°C

Chef Tips from the Video

• Using extra fine semolina gives a lighter, airier texture.
• The plastic wrap must be sealed tightly to prevent the dough from drying during the rise.
• For a more authentic flavor, add a pinch of ras el hanout to the meat filling.

Troubleshooting

Storage

Refrigerator: Store the batbouts and cakes in an airtight container for 3 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: Consume within 2 hours if kept at room temperature.

Make-Ahead Tips

• Prepare both doughs the day before and keep refrigerated.
• Fillings can be cooked 24 hours ahead and gently reheated.
• Batbouts freeze very well; just reheat in a skillet.