Delicious and Authentic Middle Eastern Mutabbaq Recipe

Ingredients

500 grams of ground lamb
1 large onion, finely chopped
3 cloves of garlic, minced
1 teaspoon of ground cumin
1/2 teaspoon of ground turmeric
1/2 teaspoon of ground coriander
1/4 teaspoon of ground black pepper
1/2 teaspoon of salt
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped fresh mint
500 grams of all-purpose flour
1 tablespoon of sugar
1/2 teaspoon of salt
200 ml of warm water
3 tablespoons of vegetable oil, plus extra for frying
1 egg, lightly beaten

Steps and instructions

In a large skillet over medium heat, cook the lamb until it's no longer pink. Drain off any excess fat.
Add the chopped onion and minced garlic to the skillet, and cook until the onions have softened and turned translucent.
Add the cumin, turmeric, coriander, black pepper, and salt. Cook and stir until the spices are well incorporated.
Add the parsley and mint, stir well, and remove from heat. Let the mixture cool down.
In a large bowl, combine the flour, sugar, and salt. Gradually add the warm water, mixing until a soft dough forms.
Knead the dough on a floured surface until it's smooth and elastic. Cover the dough and let it rest for about 30 minutes.
Divide the dough into 8 equal pieces. Roll out each piece into a thin circle.
Spread a portion of the lamb mixture over half of the dough circle, leaving a border around the edge. Fold the other half over the filling and press the edges to seal.
Heat the vegetable oil in a large skillet over medium heat. Fry each mutabbaq until it's golden brown on both sides.
Before serving, brush each mutabbaq with the beaten egg. Serve hot.

Tools for making

Skillet - A large skillet for cooking the ground lamb and onions.
Large Bowl - A bowl large enough to mix and knead the dough.
Rolling Pin - A rolling pin to roll out the dough into thin circles.
Flour - Used for dusting the surface while rolling out the dough.
Knife - A knife for chopping onions and garlic.
Measuring Spoons - Used to measure the spices accurately.
Spatula - A spatula for flipping and removing the mutabbaq from the skillet.
Brush - A brush for brushing the beaten egg over the mutabbaq before serving.
Plate - A plate for serving the mutabbaq.

Recipe variations

Substitute ground beef or chicken for the ground lamb
Use a mixture of different spices such as paprika, cinnamon, and cardamom for a unique flavor profile
Add chopped vegetables like bell peppers, carrots, or spinach to the filling
Replace the all-purpose flour with whole wheat flour or a gluten-free flour blend for a healthier or gluten-free version
Experiment with different herbs such as cilantro, dill, or basil instead of parsley and mint
Try using pre-made puff pastry or phyllo dough for the crust instead of making the dough from scratch
Make a vegetarian version by substituting the meat with cooked lentils or mashed potatoes
Add a spicy kick by including chili powder, crushed red pepper flakes, or hot sauce to the filling
For a sweet twist, stuff the mutabbaq with a sweet filling like Nutella, banana slices, or a mix of cinnamon and sugar
Top the mutabbaq with sesame seeds or nigella seeds for added texture and flavor

Recipe overview

Mutabbaq, also known as Murtabak, is a popular street food in many Middle Eastern and Southeast Asian countries. Originating from Yemen, it is essentially a stuffed and folded pancake, filled with a delicious mixture of ground lamb, onions, garlic, and an array of aromatic spices, then pan-fried to a perfect golden brown. This recipe will guide you step by step to make your own Mutabbaq at home, with a soft, crispy dough and a flavorful filling. It's perfect as a snack, appetizer, or a unique dish for your dinner table. Enjoy the process and the delectable result!

Common questions

Can I use a different type of meat instead of lamb? Yes, you can substitute the ground lamb with ground beef, chicken, or even a vegetarian alternative like mashed potatoes or cheese.
Can I make the dough in advance? Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to let it come to room temperature before rolling it out.
Can I freeze the mutabbaq? Yes, you can freeze the mutabbaq after frying them. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, simply bake in a preheated oven until heated through.
Can I add extra spices or herbs to the filling? Absolutely! Feel free to adjust the spices and herbs to your taste preferences. You can add some chili flakes for heat or experiment with different herbs like cilantro or dill.
Can I bake the mutabbaq instead of frying? Although traditionally mutabbaq is fried, you can bake them if you prefer a healthier option. Preheat your oven to 400°F (200°C), brush the mutabbaq with oil, and bake for about 15-20 minutes or until they turn golden brown.

Serving dishes and utensils

Skillet - A large skillet is needed for cooking the ground lamb and onions.
Large Bowl - A large bowl is required for mixing the dough ingredients.
Rolling Pin - A rolling pin is essential for rolling out the dough into thin circles.
Knife - A knife is needed for chopping onions, garlic, and fresh herbs.
Cutting Board - A cutting board provides a sturdy surface for chopping ingredients.
Frying Pan - A frying pan is used for frying the mutabbaq until golden brown.
Brush - A brush is needed for brushing the beaten egg onto the mutabbaq before serving.
Spatula - A spatula is useful for flipping and removing the mutabbaq from the frying pan.
Plate - Plates are necessary for serving the cooked mutabbaq.

Origin stories

Mutabbaq, a beloved street food, finds its roots in the heart of Saudi Arabia. Its name, stemming from the Arabic word "mutabbag" which means "folded", perfectly describes this delicacy. Interestingly, this dish is not confined within the borders of its origin. It has managed to weave its delicious magic through various countries and cultures. Whether it's the "Murtabak" in Southeast Asia or "Martabak" in Indonesia, it has been embraced with open arms and appetite, leaving a unique imprint in each region. This culinary nomad has truly created a global saga, revolving around its savory or sweet fillings, folded within the delicate layers of dough. From the bustling streets of Saudi Arabia to the vibrant night markets of Southeast Asia, Mutabbaq continues to be a testament to the beautiful convergence of cultures and cuisines.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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