Yesterday I shared this North African Batbout, also called mini Matlouh, M 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 pitabread 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 andBeghrir. 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 saladthat 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.
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.