Home » Howto & Style » Cooking » Popular Moroccan Recipe » Easy Recipes With Moroccan Five Spice Couscous and Atlantic Salmon

Easy Recipes With Moroccan Five Spice Couscous and Atlantic Salmon

Lio, the owner of the Aspects Gallery Inn & Spa, presents his art and his work in this exciting video for EasyRecipesWith.com. Moroccan Five Spice Couscous Atlantic with Atlantic Salmon dishes can be found on tables from France to Morocco. It is very important for me to bring a diversity of recipes from all over the world and it is a pleasure to introduce Lio Mag and his culinary genius to my website.

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Batbout / بطبوط – CookingWithAlia – Episode 773

RECIPE: https://www.cookingwithalia.com/773-batbout/ INGREDIENTS: 250 grams (2 cups) all purpose flour 125 grams (1 cup) fino (fine semolina) 1/2 teaspoon salt 1 teaspoon dry yeast 220 mililiters (1 cup) lukewarm water DIRECTIONS: 1- In a large bowl, combine all the dry ingredients (flour, semolina, dry yeast, and salt). Add a little bit of water and start mixing. 2- Continue adding the water little by little and keep mixing with your hands, until all the dry ingredients are well incorporated. 3- Knead the dough by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic. The dough should be soft but not sticky. 4- Place the dough in a bowl. Cover it with a plastic wrap and a clean, dry towel. Set aside for 30 minutes. 5- Dust some flour on your working surface. Take some of the dough and roll it out with a rolling pin to a medium thickness. 6- With a round cookie-cutter or any shape you like, cut out circles in the dough. You can choose the size you want. 7- Heat a nonstick pan over medium heat. Once the pan is hot, start cooking the batbout. 8- Cook the batbout for a few minutes on each side until it puffs up and gets golden brown spots. 9- When cooking, keep turning on both sides several times. 10- Put the batbout aside until it cools down. Then fill it up with whatever filling you want.

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