Pain (Batbout) fourré à la façon marocaine.
At the Moroccan table
Its defining character is small pan-cooked bread used for breakfast, snacks and filled sandwiches.
Description And serving traditions
What separates Batbout here is small pan-cooked bread used for breakfast, snacks and filled sandwiches.
Ingredients and raw materials
- flour or semolina
- water
- salt
- yeast or resting time
- oil or butter where used
How it is made
- Shape consistently without tearing the dough.
Table & terroir
Roots on the map
- Region
- National
Table & terroir
At the Moroccan table
- Food family
- Moroccan-traditional
foodbreadNational
Region map
Cook, taste, or eat this with a local
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