Moroccan · Street food
Batbout Kefta Sliders
Soft, pillowy batbout — Moroccan pan-cooked pockets of bread — split and stuffed with spiced kefta patties, harissa, onion and tomato to make irresistible little sliders. They're a modern street-and-party favourite, combining a traditional stovetop bread with juicy grilled kefta.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Ingredients
- 8 small batbout breads
- 500 g minced beef or lamb
- 1 onion, grated
- 1 tsp cumin
- 1 tsp paprika
- 1/2 bunch parsley and coriander, chopped
- 1 tsp harissa, plus more to serve
- 1 tomato, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- Salt and pepper
Method
- 1
Mix the kefta
Combine the mince with the grated onion, cumin, paprika, herbs, harissa, salt and pepper.
- 2
Shape
Form small patties sized to fit the batbout.
- 3
Cook
Griddle or pan-fry the patties in a little oil until browned and just cooked through.
- 4
Warm the bread
Warm the batbout and split them open.
- 5
Fill
Spread with harissa and fill with a patty, tomato and sliced onion.
- 6
Serve
Serve warm with extra harissa on the side.
Chef's tips
- Grate the onion so the kefta stays moist and binds well.
- Don't overwork the mince or the patties turn dense.
- Warm batbout are soft and pillowy; day-old ones toughen, so refresh them in a pan.
Frequently asked questions
What is batbout?
Batbout is a Moroccan bread cooked in a dry pan on the stovetop, puffing into a soft pocket like a pita — perfect for stuffing into sandwiches and sliders.
Can I buy batbout?
Moroccan bakeries sell it, or you can use small pitas. Homemade batbout is straightforward if you want the authentic soft texture.