👨‍🍳 조리법

1. 1

   Make the dough: In a large bowl, combine flour and salt. Gradually add warm water and 2 tbsp oil, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for at least 30 minutes.

2. 2

   Prepare the filling: Heat 2 tbsp oil in a pan over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

3. 3

   Add ground chicken to the pan. Break it up with a spoon and cook until browned. Drain any excess fat.

4. 4

   Stir in cumin, coriander, turmeric, black pepper, and salt. Cook for another 2-3 minutes until spices are fragrant. Remove from heat and stir in chopped cilantro. Let the filling cool completely.

5. 5

   Assemble the muttabaq: Divide the dough into 4 equal portions. On a lightly floured surface, roll out each portion very thinly into a large circle or rectangle.

6. 6

   Place a portion of the cooled chicken filling onto one half of the dough, leaving a border. Fold the other half of the dough over the filling, creating a sealed pocket. Trim any excess dough if necessary.

7. 7

   Heat oil in a large non-stick skillet or griddle over medium heat. Carefully place the folded muttabaq onto the hot surface. Cook for about 5-7 minutes per side, until golden brown and crispy. Brush with beaten egg during the last few minutes of cooking for extra color, if desired.

8. 8

   Repeat with the remaining dough and filling. Slice the muttabaq into wedges and serve hot.