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North African Tuna Salad Stuffed Batbout Breads

Give your tuna salad a delicious North African spin with chopped vegetables, fresh herbs and a piquant Harissa! 

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
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Yesterday I shared this North African Batbout, also called  mini MatlouhM khamer or Toghrift. It's an easy to prepare ultra-soft  North African bread. This bread it features a soft and chewy texture and, if cooked properly, a pita-like pocket (like a Greek pita) that's perfect for stuffing with your favourite  sandwiches fillings.

Unlike, Middle Eastern pita bread is baked in the oven, this bread is baked on stove top in a tadjine, skillet or on a griddle.

In Morocco  during Ramadan  smaller batbouts are often sliced open than filled with various delicious fillings like tuna, chicken, kefta, cold cuts or vegetables. Today, I'm sharing one filling that my family likes. And in south Morocco thicker batbouts are dipped into buttery honey much like Maârek/Mmsemen and Beghrir.  Algerians similar use the larger Matlouh for sopping up but fill the smaller ones with cheese or meat before baking.

 I chose to make a slight variation of an iconic Tunisian snack called Fricassee (which I'll be sharing in the near future) and my Mediterranean Tuna salad that using less mayo and Greek yogurt (also called Labneh).  It's a quick and healthy filling that is just as tasty and appealing to young children as well as adults. 

You can use this filling in not only Batbouts but any of your favourite breads. Some of our favourites are Algerian Nigella Seed bread and this Algerian Olive bread.

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So let's get started with the recipe.


sandwiches | serves 5-6 

North African Tuna Salad Stuffed Batbout Breads 
 Give your tuna salad a delicious North African spin with chopped vegetables, fresh herbs and a piquant Harissa! 

Batbout or another stuffable bread

For the filling:
‣ 1 can tuna packed in olive oil
‣ 3 hard boiled eggs, quartered
‣ handful of green and black olives, pitted (some for the filling + 1 whole  per sandwich)
‣ handful of chopped parsley
‣ 2 TBS mayonnaise
‣ 2 TBS red onion, chopped
‣ 1 small carrot, grated
‣ 1/2 pot (2 oz - 62g) probiotic natural yoghurt or Greek yoghurt (I used Soumamm Acti+ Natur Lait de vache )
‣ black pepper, to taste
‣ harissa, to taste
‣ 1 TBS preserved lemon
‣ Bibb lettuce
‣ Sliced Beefsteak tomatoes 

‣ sea salt (to taste)

1.Boil the eggs for about 6 minutes, then cool in ice water. Peel, quarter then set aside. 

2. Clean and chop the red onion and soak in cold water as the egg is cooking. This allows for the sharpness of onion to dissipate.

3.Drain the olive from the tuna well. (Or use tuna packed in water or tomato sauce)Place in a large mixing bowl. Add in the remaining ingredients expect the tomato, onion, carrots, lettuce, whole olives and egg. Add the harissa to taste. The tuna, olives and mayo is most likely already salty but if you feel you'd like some more salt, season to your liking.

4. Open up the bread with a knife. Place some lettuce, tomato slice, a spoonful of the tuna filling the decorate with the egg and olive.

⇝ This tuna salad can stay fresh in the fridge for up to 4 days. It's not freezable.

⇝ If you would like to use all Greek yoghurt, also known labneh you can use that instead of the mayo. Homemade labneh/greek yoghurt can be found here.

⇝ You can use olive oil (about 1 TBS) or a vegan mayo instead for vegans.

Egg Tip
Add a pinch of baking soda to the water when you're boiling the egg. It helps the shell slide right off ;)


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If you liked the idea of this North African Tuna Salad sandwich, check out this other Algerian inspired Tuna Melt sandwich.

Or get inspired at the Recipe Index.

     what would you stuff these little babies with? 


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