Yemeni Mutabbaq (stuffed pan-fried bread)

Recipe No.: G-22

Gulf75 minServes 6

Mutabbaq is one of the best-known street and Ramadan foods in Yemen: a thin sheet of dough stuffed with meat, egg and leeks and pan-fried. It is found among Yemenis and across the Gulf with different names and fillings, and no specific date of origin is known.

Ingredients for Yemeni 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
• 400 gminced beef or lamb
• 4eggs and 2 onions, chopped
• 1 bunchleeks, chopped, and ½ bunch coriander
• 1 tspeach cumin, turmeric and black pepper, and salt
• 2 tbspoil

Method

1. 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.
2. For the filling: soften the onion in oil, add the minced meat and spices and stir until cooked and dry (10 minutes).
3. Add the leek and coriander for 2 minutes, turn off the heat, cool, then mix in the eggs.
4. Stretch each ball on an oiled surface into a transparent sheet about 35 cm wide.
5. Put a sixth of the filling in the centre and fold the four sides in to make a sealed square.
6. Fry each parcel in a pan with a little oil over medium heat 3 to 4 minutes per side until golden and crisp.
7. Cut into squares and serve hot with lemon, pickles and sauce.

Try the interactive Chef Meerath on the main site · هذه الوصفة بالعربية