I’m using a tuna and cream cheese dip to stuff Mini-batbout but also to spread over Lavash flatbread to make wraps (you could use tortilla).
This tuna dip is really easy to make and can be made ahead (a few hours) and left in the fridge.
This goes well with Nachos or crackers. I just happen to love Batbouts, so I make them ahead of time and freeze them. And today they ended up stuffed with the tuna dip for a 10 min appetizer recipe.
You can also use this recipe to make soft mini-batbouts, it has a different ratio of white flour to fine semolina flour.
For 20 stuffed mini-batbouts/
Prep 7 min
Prep 7 min
For the mini-batbouts(30 +)
For about 1 ½ cup of filling
- 150g of cream cheese (Philadelphia, Kirri, St-Moret, or just a good fresh cheese)
- 100 to 150g of canned tuna, drained
- 3 to 4 tbps of finely chopped cucumber
- 1 shallot, finely chopped
- 3 to 4 soft black olives, finely chopped
- Salt and pepper to taste
- Chives or fennel leaves ( they look like dill and come on the top of a fresh fennel bulb)
- A few drops of lemon juice
Mix all ingredients with a fork. Adjust the seasoning and place in the fridge for a couple of hours before using it.
Open the batbouts from the edges for about 1/2 of the circle.
Spread the tuna dip/cream. Sprinkle some finely chopped letuce. Press slightly
Serve within the day...