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    Home » Recipes » Arabic Savoury Snacks

    Saudi Mutabbaq | Meat Parcels

    Published: Nov 10, 2015 · Modified: Sep 17, 2022 by Famidha Ashraf with 14 Comments

    Jump to Recipe Print Recipe

    Here is my Mutabbaq recipe, a flatbread stuffed with filling made with meat and egg. The popular street food in Saudi Arabia served for breakfast.

    a stack of mutabbaq with lemon slices

    I will always have a soft spot for Saudi Arabia because this was our first home. Though I have shared the meat and egg stuffed Muttabaq, I have found muttabaq with cheese and spinach, zaatar, etc. A drive around the downtown in any city in Saudi Arabia will have a hole-in-the-wall cafe selling freshly made muttabaq and sambosa.

    Jump to:
    • Ingredients used
    • How to make?
    • 📖 Recipe
    • 💬 Comments
    What is Mutabbaq?

    Mutabbaq is popular street food in Saudi Arabia. It is a flatbread stuffed with different kinds of filling that can be enjoyed for breakfast or evening tea time. They are stuffed flatbread that is folded into a square and pan-fried. I read that it is a popular street food across Arabian countries and Southeast Asian countries. But the origin of this dish is pointing to Yemen and India so I am convinced it is either of them and it must have travelled through traders. The word Mutabbaq closely translates to folded in Arabic.

    What is Mutabbaq made of?

    The dough of the bread is made with plain flour and eggs as the main ingredients. Nowadays, you can buy mutabbaq leaves from the freezer section just like samosa leaves. The stuffing ingredients differ among each region and largely contain eggs, greens and ground meat or poultry. Some regions have a sweet version that is filled with cheese and nuts. I should try that one soon! This is a very versatile dish, you can make the filling with whatever you like to have. 

    a stack of sliced mutaabaq

    Ingredients used

    • Flour: I have used a mix of all-purpose flour and whole wheat flour. You may replace and use all plain flour or all wheat flour.
    • Leavening agent: baking powder
    • Oil: I have used a mix of olive oil and sunflower oil. You may use any neutral cooking oil.
    • Meat: I have used minced beef. You may use any ground meat of your choice. If using meat chunks, then precook and shred to use as directed in the recipe.
    • Eggs: You need eggs in the dough and the filling. You may skip the egg in the dough and use more water. But don't skip the eggs in the filling.
    • Veggies: You will need garlic cloves, onion, tomato, and green onions,
    • Ground spices: You will need red chilli, turmeric, cumin, coriander and pepper powder
    • Grated cheese: Kraft cheese block is an amazing option. You can use any grated cheese of your choice.

    How to make?

    • Prepare the dough: You can prepare the dough with all plain flour or mix some whole wheat flour as I did. Let the dough rest.
    • Cook and prep the meat mixture
    • Assemble the Arabic murtabak: The only step that requires some skill - If you got the dough right, then this will be a breeze. Roll or spread or slap the dough until it is transparent. Place some cooled filling in the centre and spread it into a square. Wrap the dough from all sides to make it into a flat square parcel.
    • Pan-fry and serve hot: Pan-fry on a greased pan flipping and cooking until crispy with brown spots.  
    thinly rolled out dough with meat filling in the center
    muttabaq wrapping
    wrapped muttabaq
    pan with three muttabaq parcels being pan roasted

    The amount of filling and the way you spread it will make the difference in the thickness of the muttabaq.

    a stack of half sliced murtabaq

    📖 Recipe

    a stack of half sliced murtabaq
    Print Recipe
    5 from 2 votes

    Saudi Mutabbaq | Meat Parcels

    Mutabbaq, popular street food of Saudi Arabia is a flatbread stuffed with egg and meat filling that can be enjoyed for breakfast, lunch or tea time.
    Prep Time35 mins
    Cook Time30 mins
    Resting Time2 hrs
    Total Time3 hrs 5 mins
    Course: Appetizer
    Cuisine: arabic, middle eastern, Saudi
    Keyword: mutabbaq recipe, saudi arabia street food
    Servings: 6 mutabbaq
    Author: Famidha Ashraf

    Ingredients

    Dough recipe

    • ½ cup whole wheat flour
    • 1½ cup all-purpose flour
    • 1½ teaspoon baking powder optional but recommended
    • Salt to taste
    • 4 tablespoon oil
    • 1 small egg
    • water as required approx ½ cup
    • Oil to spread over the dough while resting

    For the filling

    • 5 garlic cloves minced
    • 1 medium onion diced finely
    • 500 grams ground meat chicken or beef or lamb
    • ½ teaspoon red chilli powder
    • ¼ teaspoon turmeric powder
    • ½ teaspoon cumin powder
    • 1 tablespoon coriander powder
    • ½ teaspoon black pepper powder
    • Salt to taste
    • 1 tomato diced
    • 1 tablespoon lemon juice add more or less as per taste

    Add to the cooled filling

    • 1 cup chopped scallion spring onions
    • shredded cheese optional
    • 3 large eggs
    • Salt to taste

    Instructions

    Prepare the dough

    • Combine the flour, baking powder and salt in a large bowl.
    • Add the egg and oil and rub them into the flour evenly using your hands.
    • Start adding water a little at a time until the dough comes together. Knead the dough until soft and not sticky - at least for 10 minutes.

    Divide and rest

    • Divide the dough into 3 to 4 or 6 to 8 smooth balls depending on your pan size. You can make larger or smaller muttabaq.
    • Grease the bowl you used to knead and keep the balls in it. Liberally brush all the dough balls with oil to prevent them from drying.
    • Cover the bowl with a cling wrap or kitchen linen and let this stay untouched for a minimum of 2 hours.

    Prepare the filling

    • Heat oil in a thick bottomed pan on a medium to high flame.
    • Add the minced garlic and saute until it starts browning.
    • Add the chopped onion and saute until translucent.
    • Add the minced beef and salt and stir till browned. If using pressure-cooked shredded meat, then you can add it at the end.
    • Add all the spice powders and give a good mix.
    • Cover and cook for 10 minutes, stirring occasionally.
    • Taste and adjust the salt and spices. If there is excess liquid in the cooked beef, then cook open until dry.
    • Add the finely chopped tomato and saute just for a couple of minutes. If using shredded cooked beef or chicken, add now.
    • Remove from heat and let it cool.
    • Once cooled, you can divide the portion and refrigerate or freeze for later
    • Transfer the meat mixture to a bowl and stir in the eggs, shredded cheese, chopped green leaves, and salt.

    Assemble

    • Roll or slap down the dough ball until transparent (like you do for Porottas). Place 2 to 3 tablespoonfuls of the meat-egg mixture on the centre of the stretched dough. Spread the filling to a thin layer and in a square shape.
    • Then fold the sides of the dough over the meat, one side at a time to form a complete square parcel.

    Cook

    • Heat the thick-bottomed pan with a little oil enough to coat the pan.
    • Lift the folded Mutabbak and place it on the pan. This can get tricky if you used the countertop so be careful while lifting. I used the board, so just flipped the board and transferred the parcel onto my palm.
    • Place the folded side on the pan and cook for about 4 to 5 minutes flipping sides carefully until browned and cooked.

    Serve

    • Cut them into squares or diagonally and serve immediately with tea or coffee.

    Recipe adapted from Sheba Yemeni.

    More Arabic Savoury Snack Recipes

    • Sambousek
    • Lebanese Green Beans Stew with Tomatoes | Loubieh bi Zeit
    • Baked Falafel with Labneh Tahini Dip
    • Lebanese Chicken Samosas

    Reader Interactions

    Comments

    1. Unknown says

      November 10, 2015 at 10:54 am

      I also made the muttabaq and like you said, you can't stop at just one.

      Reply
    2. Maryam says

      November 10, 2015 at 11:47 am

      5 stars
      Who can resist sinking their teeth into a couple of those?? Beautiful work!

      Reply
    3. Evelyne CulturEatz says

      November 11, 2015 at 2:10 am

      Great looking mutabbaq, would love to try it a few lol. What women cannot drive? Did not know that.

      Reply
    4. Famidha Ashraf says

      November 11, 2015 at 2:04 pm

      Yeah women cannot drive in the country. We have our men or taxi drivers to take us around... 🙁

      Reply
    5. Abida says

      November 12, 2015 at 2:32 am

      Maa sha Allah, looks delicious, love the addition of cheese too!

      Reply
    6. Famidha Ashraf says

      November 15, 2015 at 7:17 am

      Thank you Raf! that plate came with the assorted plate of Baklavas!

      Reply
    7. snehadatar says

      November 15, 2015 at 12:21 pm

      I love the flakiness of the bread, yes this bread is really irresistible.

      Reply
    8. Noor says

      November 15, 2015 at 1:37 pm

      You actually did an amazing job mashAllah, it looks just like if you bought it from the take out place. I wish I had one now, wish some chai yummy. They are so good fresh off the grill, it's been years since I made it, since I first came to Saudi actually.

      Reply
    9. Famidha Ashraf says

      November 15, 2015 at 1:54 pm

      Thank you Noor! 🙂

      Reply
    10. Rafeeda A. Raheem says

      March 26, 2021 at 1:04 pm

      5 stars
      This is really tempting me to make it as soon as possible, InShaAllah, when I land up with some good beef mince... the pictures look adipoli, nice and simple, I love that plate... 🙂

      Reply
    11. Famidha Ashraf says

      March 26, 2021 at 1:04 pm

      Thank you Sneha!

      Reply
    12. Famidha Ashraf says

      March 26, 2021 at 1:04 pm

      Abida, cheese just makes it more pleasing to my hubby! 🙂

      Reply
    13. Famidha Ashraf says

      March 26, 2021 at 1:04 pm

      Thank you Maryam! I definitely can't!

      Reply
    14. Anonymous says

      February 03, 2022 at 7:38 am

      nice

      Reply

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    I'm Famidha, a chai lover, Indian in UAE, Hooman of two cats, a Malabari who loves Tamil food and the cook cum writer behind But first Chai.

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