Appareils et accessoires
Moroccan lamb meatballs with batbout flatbreads
Prép. 45min
Total 1h 35min
4 portions
Ingrédients
Batbout dough
-
water320 g
-
sugar2 tbsp
-
1 heaped tsp dried instant yeast, (8 g)fresh yeast20 g
-
olive oil plus extra for greasing10 g
-
plain flour250 g
-
wholemeal wheat flour80 g
-
durum wheat semolina240 g
-
salt1 ½ tsp
Lamb meatballs
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olive oil for greasing and frying
-
garlic cloves4
-
fresh mint leaves only, to taste5 - 6 sprigs
-
lamb meat piece, sinew free, boneless cut in cubes (2 cm)600 g
-
hot paprika powder2 ½ tsp
-
ground cumin2 tsp
-
salt1 ½ tsp
-
ground cayenne pepper1 tsp
-
ground black pepper¼ tsp
-
fresh parsley leaves only, to taste6 - 7 sprigs
-
canned chopped tomatoes600 g
-
water200 g
-
sunflower oil20 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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