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Original name
Batboute
A soft bread to accompany tagines, prepare sandwiches or stuff.
With a dough, slightly lighter than the one used for the classic #Moroccan bread,# we make smaller and softer breads (without hard crust) and less invigorating.Secrecy, pan-frying!
This bread is usually prepared for breakfast, fests and Ramadan.
| In the local culture | - For everyday |
| Special occasion | - Ramadan - Feast of the sacrifice (Eid al Adha) |
| How to eat it | - By hand |
| Caloric value | High |
| Temperature | - Room temperature |
| Vegetarian , Vegan | |
| Allergy | - Contains gluten (wheat) |
| Difficulty of preparation | Difficult |
| Cooked - Raw | - Cooked |
| Outils de préparration | - In the pan |
Components
Side food
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Butter and honey
Mixed or separated, melted or at room temperature, the association butter and honey and sweet sauce as a reference for a lot of dishes of Moroccan cuisine.
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Mint tea
Famous the whole world, it doesn't need to be introduced anymore. The mint tea is the first ambassador of the cuisine and the art of living of Morocco.
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