Entree: Saudi Arabia – Asir & Southern Saudi – مطبق ➤ Mutabbaq (Folded savory pan-fried flatbread stuffed with spiced minced meat and egg)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt
- 3/4 cup (180 ml) warm water
- 2 tbsp (30 ml) vegetable oil for dough
- 1/4 cup (60 ml) ghee or melted butter for laminating and frying
- 1 lb (454 g) ground lamb (or beef)
- 2 large eggs, approx. 100 g
- 1 large onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil for cooking filling
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (6 g) salt, adjusted to taste
- 1/3 cup (15 g) chopped fresh parsley or cilantro
- 1 small green chili, finely chopped (optional)
- 1/2 tsp (2 g) ground cardamom (optional, regional preference)
- Lemon wedges for serving
- Plain yogurt or laban for serving

Instructions

1. In a large bowl combine flour and salt. Add warm water and 2 tbsp (30 ml) vegetable oil; mix to form a soft dough. Knead 6–8 minutes until smooth. Cover and rest 30 minutes.
2. While dough rests, heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add chopped onion and sauté until soft and translucent, 5–7 minutes. Add garlic and cook 30 seconds.
3. Add ground lamb, breaking it up with a spoon. Cook until browned and cooked through, about 8 minutes. Stir in cumin, coriander, turmeric, black pepper, salt, and cardamom if using. Remove from heat and let cool slightly.
4. Beat eggs lightly and stir into the cooled meat mixture along with chopped parsley/cilantro and chopped green chili if using. Adjust seasoning.
5. Divide rested dough into 4 equal balls. On a lightly oiled surface, flatten each ball and stretch/roll into a very thin circle or rectangle (about 9–10 inches / 23–25 cm). Brush with a little ghee, fold edges inward to create a layered parcel, then gently roll or stretch again to a 7–8 inch (18–20 cm) square.
6. Place about 1/4 of the filling in the center of each sheet, spread thinly leaving a margin. Fold into an envelope or square, sealing edges with a little water or ghee to prevent leaking.
7. Heat a large nonstick skillet over medium heat and add 1 tbsp (15 ml) ghee. Fry each folded Mutabbaq 3–4 minutes per side until deeply golden and crisp, pressing gently with a spatula. Add more ghee as needed for color and crisping.
8. Transfer to a cutting board, cut into wedges, and serve immediately with lemon wedges and plain yogurt or laban.