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 minutesmins
Cook Time30 minutesmins
Resting Time2 hourshrs
Total Time3 hourshrs5 minutesmins
Course: Appetizer
Cuisine: arabic, middle eastern, Saudi
Servings: 6mutabbaq
Author: Famidha Ashraf
INGREDIENTS
Dough recipe
½cupwhole wheat flour
1½cupall-purpose flour
1½teaspoon baking powderoptional but recommended
Salt to taste
4tablespoonoil
1smallegg
water as requiredapprox ½ cup
Oil to spread over the dough while resting
For the filling
5garlic clovesminced
1medium oniondiced finely
500gramsground meat chicken or beef or lamb
½teaspoonred chilli powder
¼teaspoonturmeric powder
½teaspooncumin powder
1tablespooncoriander powder
½teaspoonblack pepper powder
Salt to taste
1 tomatodiced
1tablespoonlemon juiceadd more or less as per taste
Add to the cooled filling
1cupchopped spring onionsspring onions
shredded cheese optional
3largeeggs
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.