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Mutabbaq Lahm Khudar
A savory stuffed flatbread featuring a spiced ground lamb and vegetable filling, pan-fried to a golden crisp. This variation offers a heartier, vegetable-rich take on the classic Mutabbaq.
🧂 Ingrédients
- 500 g All-purpose flour
- 250 ml Warm water
- 1 tsp Yeast
- 1 tsp Sugar
- 1 tsp Salt
- 400 g Ground lamb
- 1 large Onion(finely chopped)
- 3 cloves Garlic cloves(minced)
- 1 medium Carrot(finely diced)
- 1 medium Bell pepper(finely diced (any color))
- 0.25 cup Cilantro(chopped)
- 0.25 cup Parsley(chopped)
- 2 tsp Spices(e.g., cumin, coriander, turmeric, black pepper, pinch of cinnamon)
- 3 tbsp Vegetable oil(for filling)
- 2 tbsp Butter or Ghee(for frying)
- 1 Egg(beaten, for brushing (optional))
👨🍳 Instructions
- 1
For the dough: In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water, mixing until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 1 hour - 2
For the filling: Heat vegetable oil in a pan over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
⏱️ 5 minutes - 3
Add minced garlic and cook for 1 minute until fragrant. Add ground lamb and cook, breaking it up with a spoon, until browned.
⏱️ 1 minute - 4
Stir in diced carrot and bell pepper. Cook for 5-7 minutes until vegetables are tender-crisp.
⏱️ 7 minutes - 5
Add chopped cilantro, parsley, and all spices. Season with salt and pepper. Cook for another 2 minutes, then remove from heat and let cool slightly.
⏱️ 2 minutes - 6
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a thin circle, about 8-10 inches in diameter.
💡 Conseils de pro: Work on a lightly floured surface to prevent sticking. - 7
Place about 2-3 tablespoons of the lamb filling onto one half of each dough circle, leaving a border. Fold the other half of the dough over the filling to create a semi-circle. Crimp the edges firmly to seal.
💡 Conseils de pro: Ensure the filling is not too wet, or it may leak. - 8
Heat butter or ghee in a large non-stick skillet or griddle over medium heat. Carefully place the stuffed mutabbaq onto the hot surface.
💡 Conseils de pro: Do not overcrowd the pan; cook in batches if necessary. - 9
Fry for 4-6 minutes per side, until golden brown and crispy. Brush with beaten egg during the last minute of cooking for extra sheen, if desired.
⏱️ 12 minutes - 10
Remove from skillet and let rest for a minute before slicing. Serve hot.
💡 Conseils de pro
- ✓The dough can be made ahead of time and refrigerated.
- ✓Ensure the filling is cooled before placing it on the dough to prevent it from becoming soggy.
- ✓For a spicier filling, add a pinch of chili flakes.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Use ground chicken or beef instead of lamb.
- Add other vegetables like peas, corn, or finely chopped cabbage.
- Serve with a side of yogurt or a fresh salad.