How to pronounce Batbout

Batbout is written البطبوط where it comes from. In the International Phonetic Alphabet it is /batˤbutˤ/. In plain English letters that is bat-BOOT, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Batbout?

Batbout is a bread or pastry of Morocco. Where it comes from: Northern Morocco. People usually eat it at lunch or dinner. Its main ingredients are wheat & flour. It tastes savory.

Where Batbout comes from

Batbout is one of 30 signature dishes of Morocco on this map.

• Tagine طاجين · Main dish · Morocco

  A tagine is both the dish and the pot: a shallow clay base with a tall conical lid that sends steam back down, so meat and vegetables braise slowly in very little water, which suits a dry country.

• Couscous كسكس · Main dish · Maghreb

  Couscous is tiny granules of durum wheat semolina, rolled by hand with water and steamed, usually twice, over a simmering stew in a two-part pot called a couscoussier.

• Pastilla بسطيلة · Main dish · Fez

  Pastilla, or bastilla, is a pie of very thin warqa pastry, filled with pigeon or chicken stewed with onion, saffron, ginger and cinnamon, a layer of eggs scrambled in the sauce, and fried almonds with sugar.

• Harira حريرة · Soup & stew · Morocco

  Harira is the soup that breaks the fast during Ramadan in Morocco.

• Tangia الطنجية · Main dish · Marrakesh-Safi

  Tangia is the name of an urn-shaped terracotta jar and of the stew slowly cooked inside it, and the sources call it the emblematic dish of Marrakesh, where it originated.

• Qrachel القراشل · Bread & pastry · Fès-Meknès

  Qrachel, also krachel or lgorss, are traditional Moroccan sweet sesame rolls, and the French source says they come from the city of Fez.

Food of Morocco

Dishes like Batbout in other countries

Same type of dish and similar main ingredients as Batbout:

• Kesra الكسرة · Bread & pastry · All Algeria, Algeria

  Kesra is a traditional Algerian flatbread made from semolina, of wheat or sometimes barley, with oil or melted butter, salt and warm water, and depending on the region with yeast, nigella seeds or orange blossom water.

• Tabouna خبز الطابونة · Bread & pastry · All Tunisia, Tunisia

  Tabouna bread is an artisanal Tunisian bread baked against the inner walls of a traditional terracotta oven, which is itself called a tabouna.

• Boyoz · Bread & pastry · İzmir, Türkiye

  Boyoz is a small round pastry of thin, oily layers, made from flour, sunflower oil and a little tahini, and baked until crisp.

• Eish baladi عيش بلدي · Bread & pastry · Egypt

  Eish baladi, country bread, is the traditional Egyptian flatbread and the most popular bread in the country, a staple whose roots reach back to ancient Egypt.