Mutabbaq

مطبق · Mutabbaq

Ingredients12

• all-purpose flour400 g
• water250 ml
• salt1 tsp
• vegetable oil3 tbsp
• minced lamb300 g
• onion1
• spring onions4
• eggs3
• ground cumin1 tsp
• ground black pepper1/2 tsp
• ground coriander1/2 tsp
• ghee2 tbsp

Method

1. Mix the flour, salt, and water into a soft dough, then knead in 1 tbsp oil until smooth. Cover and rest for 30 minutes.
2. Finely chop the onion and spring onions. Brown the minced lamb in a pan with the remaining oil, then add the onion, cumin, coriander, and black pepper and cook until the mixture is dry.
3. Beat the eggs and stir them into the hot meat filling off the heat so they set lightly. Fold in the spring onions and let the filling cool.
4. Divide the dough into 4 balls. Oil a work surface and stretch each ball into a very thin sheet.
5. Place a quarter of the filling in the center of each sheet, fold the edges over to form a square parcel, and press the seams closed.
6. Heat the ghee in a wide pan over medium heat and fry the parcels until both sides are deep golden and crisp, about 3–4 minutes per side.
7. Drain briefly and serve hot, cut into wedges.