Name: Leek and lamb stuffed Batbout
Ingredients: 60ml olive oil, plus 60ml extra for frying; 300g leeks, trimmed, cut lengthways, sliced in ½ cm pieces; 4 garlic cloves, finely chopped; 1 red chilli (10g), finely chopped; 1 cinnamon stick; 1½ tsp cumin seeds; 3 tsp ras el hanout; 500g lamb (or beef) mince; 100g coriander, roughly chopped; 320ml water; 1½ tsp fast-action dried yeast; 1 tsp sugar; 180g fine semolina, plus 50g extra; 320g plain flour, plus extra for dusting; 1 tbsp olive oil; lemony tahini or lemon wedges to squeeze over; fine sea salt and black pepper

New

Main Weekend project

Serves 6-8

Prep 15 min

Cook 25 min

Rise 1 hr

Batbout is a stuffed flatbread - a semolina dough that puffs up when pan-fried, creating the perfect pocket for spiced lamb and leeks. The filling is full of Moroccan flavours (ras el hanout and lots of fresh coriander) and gets better if you make it a day ahead, to let the spices settle in. Use two pans to speed things up, and if you end up with extra filling, it's brilliant stuffed into flour tortillas later. Serve these hot with a squeeze of lemon or tahini sauce.

Ingredients

FOR THE FILLING
60ml	olive oil, plus 60ml extra for frying
300g	leeks, trimmed, cut lengthways, sliced in ½ cm pieces
4	garlic cloves, finely chopped
1	red chilli (10g), finely chopped
1	cinnamon stick
1½ tsp	cumin seeds
3 tsp	ras el hanout
500g	lamb (or beef) mince
100g	coriander, roughly chopped
FOR THE DOUGH
320ml	water
1½ tsp	fast-action dried yeast
1 tsp	sugar
180g	fine semolina, plus 50g extra
320g	plain flour, plus extra for dusting
1 tbsp	olive oil
TO SERVE
	lemony tahini or lemon wedges to squeeze over
	fine sea salt and black pepper

Method

First, make the filling. Place the oil, leek, garlic, chilli, cinnamon, cumin, ras el hanout, ½ teaspoon of salt and a good grind of black pepper in a large saute pan on medium heat. Cook for 10 minutes, stirring frequently until softened.
Increase the heat to medium high, stir in the lamb with 1 teaspoon of salt, using the spoon to break the lamb into small pieces. Cook for 10 minutes until fragrant and cooked through, mixing in the coriander for the last 2 minutes of cooking. Discard the cinnamon stick. Set aside to cool at room temperature and then refrigerate for at least 30 minutes before using.
Meanwhile, place the water, yeast and sugar in the bowl of a stand mixer fitted with the dough hook attachment. Mix well and add in the semolina, flour and 1 teaspoon salt. Knead on medium high speed for 10 minutes until the dough pulls away from the side in a smooth ball. Add in the oil and continue kneading for 2 minutes until incorporated. Gather the dough in a smooth ball, place back in the bowl, cover the and set aside for 1 hour or until doubled in size.
Punch the dough and knead into a ball with lightly floured hands. Divide the dough and filling into 4. Lightly dust a clean work surface with flour and press each ball of dough into a roughly 10cm circle, place the filling in the middle and pull up and pinch the sides to seal. Scatter some of the extra semolina on a tray and place the filled dough on top. Scatter some more semolina on top and press into a roughly 12cm circle. Continue with the remaining dough and filling in the same way.
Place two large frying pans on medium heat and once hot, add in 1 tablespoon of oil in each pan. Place the dough into the pan and cook for 6 minutes on each side until golden, pressing the edges of the dough against the pan to help it cook.
Keep warm in a low oven and cook the remaining bread in a similar way, adding oil.
Serve hot with a lemony tahini sauce (a mix of tahini, water, crushed garlic, lemon juice and salt) or lemon wedges.