Batbout farci aux légumes et fromage

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Batbout farci aux légumes et fromage. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Batbout farci aux légumes et fromage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Batbout farci aux légumes et fromage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Batbout farci aux légumes et fromage is 15 pièces. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Batbout farci aux légumes et fromage estimated approx 30 min.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Batbout farci aux légumes et fromage using 12 ingredients and 3 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Make ready to make Batbout farci aux légumes et fromage:

1. 300 g farine
2. 1 cuillère à café sel
3. 1 cuillère à café sucre
4. 1 cuillère à soupe levure sèche de boulanger
5. 1/2 verre à thé d’huile
6. 1 sachet de levure chimique
7. Eau pour ramasser la pâte
8. 3 carottes râpées
9. 3 courgettes râpées
10. 1 gros oignon émincé
11. 100 g fromage râpé
12. Sel, poivre, cumin

Instructions to make to make Batbout farci aux légumes et fromage

1. Dans le bol du pétrin, mettre les farines, le sucre, le sel, les levures (sans mettre en contact avec le sel). Ajouter l’huile et de l’eau tiède peu à peu, afin de former une boule de pâte lisse et très souple. La pâte ne doit pas être collante mais pas dure non plus. Couvrir de film alimentaire et laisser lever jusqu’à ce que la pâte double de volume.
2. Pendant que la pâte lève, préparer la farce. Faire chauffer un peu d’huile dans une poêle et faire revenir l’oignon avec la viande hachée jusqu’à ce que les oignons soient dorés et la viande cuite. Ajouter les carottes, laisser quelques minutes pour faire fondre puis ajouter les courgettes. Ces dernières fondent très vite, il ne faut pas les laisser trop cuire. La farce doit être parfaitement sèche. Retirer du feu, ajouter du sel, du poivre, le persil haché, du cumin et un peu de harissa. Laisse
3. Lorsque la pâte a levé, dégazer et former de petites boules d’environ 50 g. Etaler chaque boule au rouleau, déposer au centre une cuillère à soupe de farce et refermer la boule de pâte en soudant bien pour éviter l’échappement de la farce.
   Aplatir légèrement les batbouts avec la paume de la main et faire cuire dans l’appareil à panini jusqu’à ce qu’ils soient dorés des 2 côtés. Servir chaud.

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