Zesty Moroccan Pita Recipes

MOROCCAN PITA BREAD (BATBOUT) RECIPE

Steps:

• Gather the ingredients.
• Activate yeast by combining it with 1/4 cup of warm water and a teaspoon of sugar. Set mixture aside until it's frothy, about 5 to 10 minutes.
• In a large bowl, combine flours, remaining sugar, and salt in a mixing bowl.
• Add yeast mixture, oil, and the rest of the water, and mix to form a soft, manageable dough.
• Knead dough in a mixer with a dough hook, or by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic. The dough should be quite soft but not sticky. If it's too sticky to work with, add a little flour one tablespoon at a time. If dough feels a bit stiff, work in additional water one tablespoon at a time.
• Divide dough into smooth balls the size of small plums and let rest, covered, on a lightly floured surface for about 10 minutes.
• Roll out each ball into a thin circle about 1/8 inch thick. Set rounds of dough on a clean, dry towel and cover. Leave to rise for about 1 to 1 1/2 hours, until light and puffy.
• Heat a very lightly oiled cast-iron skillet, griddle or other nonstick pan over medium heat. Allow pan to get quite hot.
• Cook batbout in batches, turning several times, until golden brown on both sides. The browning will be a bit uneven since bread puffs up as it cooks, but that's okay.
• Transfer cooked batbout to a rack or towel-lined basket to cool. It's fine to stack them while they're warm.

MOROCCAN LAMB IN PITA

Steps:

• Add all the seasoning mix ingredients to a dry heavy sauce or saute pan over medium heat.
• Stir for approximately 1 minute or until fragrant; remove from heat source.
• In a big mixing bowl, add the lamb, seasoning mix, and 3 tablespoons cold water.
• Gently mix together with your hands (don't overwork the meat).
• Wet your hands and shape mixture into 4 patties, approximately 3/4 inch thick each.
• Cover and chill in the refrigerator until you are ready to grill.
• Right before you are ready to grill: whisk together the sauce ingredients in a bowl.
• Lighty spray or brush the patties with olive oil.
• Grill over medium direct heat for 7-9 minutes (medium-doneness), turn once half-way through gill time.
• Place lamb patties inside pita pockets and add a large spoonful of yogurt sauce.
• Slip in a little lettuce and tomato and serve.

MOROCCAN SPICED POTATO LEEK SOUP - MOM'S RECIPE

Steps:

• Heat up a large pot on medium-high and add your chopped leeks. Cook for 4 minutes while continuously stirring. Add your diced potatoes and submerge in water. Add your bouillon cube and all of your spices and cover your pot. Cook for 20- 25 minutes.
• Remove the lid and check the consistency of your potatoes. They should be completely cooked (almost mushy). Remove from heat and let cool down for 10 minutes before adding to the blender. Blend your soup until completely smooth and pour back into the pot.
• Reheat on low heat and check the consistency. If the soup is too thick for your liking add 1/2 cup of almond milk (or any milk you like) and stir.