Mutabbaq recipe

Dough stretched until translucent, folded into a square around minced meat, beaten egg and leek, then browned on the griddle: the street snack of the Hejaz.

2 hours and 30 minutesmedium11 ingredients

Ingredients

• 300 g all-purpose flour
• 300 g minced lamb
• 4 eggs
• 1 leek
• 4 green onions
• 1 onion
• 2 clove garlic
• 1 tsp black pepper
• 7 tbsp vegetable oil
• 1 tsp salt
• 180 ml water

How to make Mutabbaq

1. Mix 300 g of all-purpose flour with 1 tsp of salt, 7 tbsp of oil and about 180 ml of warm water, then knead for 10 minutes into a soft, smooth dough.
2. Divide it into 4 balls, coat them generously with oil, cover and let rest for at least 1 hour, ideally 2, so the dough stretches without tearing.
3. Cook 300 g of minced lamb with 1 chopped onion, 2 crushed garlic cloves, a splash of water, salt and 1 tsp of black pepper for about 10 minutes, until the liquid has evaporated; let it cool completely.
4. Stir 1 finely chopped leek, 4 sliced green onions and 4 beaten raw eggs into the cold meat.
5. On an oiled work surface, flatten a ball with oiled hands and stretch it from the centre outwards until you can see through it, about 35 to 40 cm across.
6. Spread a quarter of the filling in a square in the middle and fold the four sides over it to form a sealed square parcel.
7. Cook it on a griddle or large frying pan with 7 tbsp of oil over medium heat for 4 to 5 minutes per side, until golden and the egg is set.
8. Repeat with the remaining dough, cut each mutabbaq into squares and serve hot.

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