Mutabbaq Dajaj Khudar
A savory stuffed flatbread featuring a flavorful filling of spiced chicken and mixed vegetables, encased in a thin, crispy dough. This popular street food is a delightful combination of textures and tastes.
🧂 Ingredients
- 3 cups All-purpose flour(for the dough)
- 1.5 cups Warm water(approximately, for the dough)
- 1 teaspoon Salt(for the dough)
- 2 tablespoons Vegetable oil(for the dough and cooking)
- 500 g Chicken breast(finely chopped)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic cloves(minced)
- 1 cup Mixed vegetables (carrots, peas, bell peppers)(finely diced)
- 1 tablespoon Tomato paste
- 1.5 teaspoons Spices (cumin, coriander, turmeric, black pepper, chili powder)(total)
- 1/4 cup Fresh cilantro(chopped)
- 1 Egg(beaten, for brushing)
👨🍳 Instructions
- 1
Prepare the dough: In a large bowl, combine flour and salt. Gradually add warm water and mix until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let it rest for at least 30 minutes.
- 2
Prepare the filling: Heat 1 tablespoon of oil in a pan over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for another minute.
- 3
Add the finely chopped chicken to the pan and cook until browned. Break up any clumps.
- 4
Stir in the diced mixed vegetables and tomato paste. Cook for 5-7 minutes until vegetables are tender-crisp.
- 5
Add the spices and salt. Cook for another minute, stirring well. Remove from heat and stir in the chopped cilantro. Let the filling cool completely.
- 6
Divide the rested dough into 4 equal portions. On a lightly floured surface, roll out each portion into a very thin circle, about 10-12 inches in diameter.
- 7
Place about 1/4 of the cooled chicken and vegetable filling in the center of each dough circle. Fold the edges of the dough over the filling to create a sealed parcel, similar to a calzone or a large dumpling.
- 8
Heat a lightly oiled griddle or non-stick pan over medium heat. Carefully place one stuffed mutabbaq onto the hot surface.
- 9
Cook for about 5-7 minutes per side, or until the dough is golden brown and crispy. Brush with beaten egg during the last minute of cooking for extra color and shine.
- 10
Repeat with the remaining mutabbaqs. Cut into wedges and serve hot.
💡 Pro Tips
- ✓Ensure the filling is completely cooled before assembling the mutabbaq to prevent the dough from becoming soggy.
- ✓Roll the dough as thinly as possible for a crispy texture.
- ✓Adjust the spice level to your preference.
- ✓Serve with a side of yogurt or a spicy tomato sauce.
🔄 Variations
- Use minced beef or lamb instead of chicken.
- Add finely chopped hard-boiled eggs to the filling for extra richness.
- Incorporate a pinch of sumac into the filling for a tangy flavor.