This morocco easy bread recipe which is filled with the tasty chicken liver with pomegranate molasses which
make it a lovely creative twist in your lunch table
For the batbout dough
ts anise seed1
1 ½ ts salt
1 c of semolina
2 Tbs olive oil
2 c flour
1 Tbs instant yeast
1 Tbs sugar
2 c of water
*For the chicken lever stuffing
500 gram clean chicken lever &heart
4 Tbs of pomegranate molasses
2 medium onions finely chopped
1 green bell paper
2 gloves of garlic- minced
1 ts of ras el hanoot spiced mix
Salt – black paper – thyme –nutmeg
4 Tbs olive oil (or vegetable oil)
1/2 C of shredded peserve lemon
½ c of peserve olive slice
½ c water
Fresh parsley
1- Start with the dough sift the flour then mix it with semolina, sugar & salt and anise seed then into the mixer
Then add the yeast and oil and let it combine well then add the water gradually until you get UN sticky soft dough then flour your hand then poll it out of the mixing boll then divide it into baseball size boll and let it to
rest for 2 hours
3- mean while cook the chicken liver: heat your pan then add the olive oil with onion and sauté them until transpiring then add chicken liver and sauté it until the chicken liver come slightly brown then add garlic with the rest of the ingredient and let it simmer in low heat for about 15 mins then let it cool down
4- with your hand or rolling pin spared every ball into big circle then add 1 Tbs of the mixture into the middle then grab all the edges together to form it as boll again re shape it as circle by your hand then repeat and rest for 10 mins
5in warm nonstick pan place your first batbout and keep flipping it in both side until it cook &light golden color crust achieves and viola here you batbout ready to eat enjoy J
