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Moroccan Lamb Meatballs with Batbout Flatbreads

Moroccan Lamb Meatballs with Batbout Flatbreads
4.7 18 avaliações
Preparo 45min
Total 1h 35min
4 portions
Registe-se gratuitamente

Ingredientes

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

Dificuldade

fácil

Nutrição por 1 portion

Proteína 46 g
Energia 4263 kJ / 1018 kcal
Gordura 41 g
Fibra 11 g
Hidratos de carbono 111 g

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Também apresentado em

Moroccan Flavours 10 Receitas
Reino Unido e Irlanda

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