Vegetable Mutabbaq (stuffed bread)

Name: Vegetable Mutabbaq (stuffed bread)
Total time: 75 min
Yield: 6
Cuisine: Gulf
Ingredients: For the dough:; 3 cups flour (400 g) and 1 tsp salt; 1 cup warm water and 2 tbsp oil; Extra oil for coating the dough and frying (about ½ cup); For the filling:; 2 potatoes, boiled and coarsely mashed; 1 carrot, grated, and ½ cup peas; 1 onion, chopped, 1 bunch leeks and ½ bunch coriander; 3 beaten eggs (optional) and ½ cup grated mozzarella or halloumi; 1 tsp each cumin, turmeric and black pepper, and salt; 2 tbsp oil

Recipe No.: G-24

Gulf75 minServes 6

Vegetable mutabbaq is a vegetarian version of mutabbaq, with potato, carrot, leek and peas inside the thin dough. It is made in Ramadan and in Gulf homes for those who avoid meat, and it is a home variation on the original.

Ingredients for Vegetable Mutabbaq

For the dough
3 cupsflour (400 g) and 1 tsp salt
1 cupwarm water and 2 tbsp oil
Extra oil for coating the dough and frying (about ½ cup)
For the filling
2potatoes, boiled and coarsely mashed
1carrot, grated, and ½ cup peas
1onion, chopped, 1 bunch leeks and ½ bunch coriander
3beaten eggs (optional) and ½ cup grated mozzarella or halloumi
1 tspeach cumin, turmeric and black pepper, and salt
2 tbspoil

Method

Knead the flour with salt, water and oil into a soft dough, divide into 6 balls, coat with oil and rest, covered, for 1 hour.
For the filling: sauté the onion and carrot in oil 4 minutes, add the peas, leek and spices for 3 more.
Mix the vegetables with the potato and coriander, cool, then add the cheese and eggs.
Stretch each ball on an oiled surface into a transparent sheet about 35 cm wide.
Put a sixth of the filling in the centre and fold the four sides in to make a sealed square.
Fry each parcel in a pan with a little oil over medium heat 3 to 4 minutes per side until golden and crisp.
Cut into squares and serve hot with lemon, pickles and sauce.

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