Saudi
Mutabbaq
Saudi mutabbaq is a thin, flaky griddle pastry folded around a savory minced meat, egg, leek, and tomato filling. It is served hot in squares, with crisp golden layers and a soft, spiced center.
Ingredients
- All-purpose flour1 1/2 cups
- Salt3/4 tsp
- Warm water1/2 cup, plus 1 tbsp if needed
- Vegetable oil3 tbsp, plus more for stretching and frying
- Ground beef or lamb180g
- Small onion, finely chopped1
- Garlic, minced1 clove
- Tomato, finely diced and drained1 small
- Leek or green onions, finely chopped1/2 cup
- Eggs2
- Ground cumin1/2 tsp
- Ground black pepper1/4 tsp
- Ground coriander1/4 tsp
- Turmeric1/8 tsp
- Fresh parsley, chopped2 tbsp
- Lemon wedgesfor serving
Method
- Mix the flour and 1/2 tsp salt in a bowl, then knead in the warm water and 1 tbsp oil until a smooth, elastic dough forms, about 7 minutes.
- Divide the dough into 2 balls, coat them generously with oil, cover, and rest for at least 30 minutes so the dough can stretch thinly.
- Heat 1 tbsp oil in a skillet over medium heat and cook the onion until soft and lightly golden.
- Add the garlic and ground beef or lamb, breaking it up finely, and cook until the meat is browned and any liquid has evaporated.
- Season the meat with cumin, black pepper, coriander, turmeric, and the remaining 1/4 tsp salt, then remove from the heat and let it cool slightly.
- Stir the tomato, leek or green onions, parsley, and eggs into the cooled meat mixture to make a loose filling.
- Oil a clean work surface and gently stretch one dough ball with your hands into a very thin square or circle, nearly translucent without tearing.
- Place half the filling in the center, spread it into a thin square, then fold the dough over from all four sides to enclose it like a flat parcel.
- Repeat with the second dough ball and the remaining filling.
- Heat a lightly oiled flat griddle or wide skillet over medium heat and cook each mutabbaq seam-side down for 4 to 5 minutes per side, pressing gently, until crisp, golden, and cooked through.
- Cut each mutabbaq into squares and serve hot with lemon wedges.
Common questions
Can I substitute the ground beef or lamb in mutabbaq?
Yes. Ground chicken or turkey works well if you add a little extra oil so the filling stays juicy. For a vegetarian version, use cooked mushrooms, crumbled tofu, or mashed potatoes with the same spices.
How long does mutabbaq take from start to finish?
Plan for about 1 hour total. Dough resting takes at least 30 minutes, and the filling and cooking usually take another 25 to 30 minutes. Stretching the dough thinly is the most time-consuming part.
What are the most common mistakes when making mutabbaq?
The biggest mistakes are under-resting the dough, which makes it tear, and overfilling the pastry, which causes leaks. Also, make sure the meat filling is cooled slightly before adding eggs, or they may scramble.
How should I store leftover mutabbaq?
Cool it completely, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet or oven to bring back crispness. You can also freeze cooked mutabbaq for about 1 month.
What should I serve with mutabbaq?
Serve it hot with a simple dipping sauce like yogurt, chutney, or hot sauce. A fresh tomato-cucumber salad and mint tea also work well. It’s filling enough for breakfast, snack time, or a light meal.