Lamb Mutabbaq
A savory, pan-fried flatbread stuffed with a spiced mixture of minced lamb, onions, and herbs. It's a popular street food and snack across Saudi Arabia and Yemen.
🧂 Ingredients
- 3 cups All-purpose flour(for the dough)
- 1.5 cups Warm water(for the dough)
- 1 tsp Salt(for the dough)
- 2 tbsp Vegetable oil(for the dough)
- 500 g Minced lamb
- 1 large Onion(finely chopped)
- 3 cloves Garlic cloves(minced)
- 2 Green chilies(finely chopped (optional))
- 1/4 cup Cilantro(chopped)
- 1/4 cup Parsley(chopped)
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- to taste Salt
- 1/2 tsp Black pepper
- 1 Egg(beaten, for binding)
- for frying Ghee or butter
👨🍳 Instructions
- 1
For the dough: In a large bowl, combine flour, salt, and 2 tbsp vegetable oil. Gradually add warm water while mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let it rest for at least 30 minutes.
⏱️ 7 minutes💡 Tip: The dough should be soft but not sticky. - 2
For the filling: In a pan, heat a little oil over medium heat. Add the chopped onion and sauté until softened. Add minced garlic and green chilies (if using), cook for another minute until fragrant.
⏱️ 5 minutes - 3
Add the minced lamb to the pan. Break it up with a spoon and cook until browned. Drain off any excess fat.
⏱️ 10 minutes - 4
Stir in cumin, coriander, turmeric, salt, and black pepper. Cook for 2-3 minutes until the spices are fragrant.
⏱️ 3 minutes - 5
Remove from heat. Stir in the chopped cilantro, parsley, and the beaten egg. Mix well to combine. Let the filling cool slightly.
💡 Tip: The egg helps bind the filling together. - 6
Divide the dough into 4 equal portions. On a lightly floured surface, roll out each portion into a thin circle, about 8-10 inches in diameter.
⏱️ 10 minutes - 7
Place about 1/4 of the lamb filling onto one half of each dough circle, leaving a border. Fold the other half of the dough over the filling, creating a semi-circle. Press the edges firmly to seal, then crimp with a fork or by folding the edges over.
💡 Tip: Ensure the edges are well sealed to prevent filling from leaking. - 8
Heat ghee or butter in a non-stick skillet or griddle over medium heat. Carefully place one or two mutabbaqs onto the hot surface.
⏱️ 5 minutes - 9
Cook for about 5-7 minutes per side, or until golden brown and crispy. Repeat with the remaining mutabbaqs.
⏱️ 14 minutes💡 Tip: Adjust heat to prevent burning. - 10
Serve hot, often with a side of yogurt or a spicy sauce.
💡 Pro Tips
- ✓For a crispier dough, ensure you roll it out thinly.
- ✓Don't overfill the mutabbaq, as it can make sealing difficult and increase the risk of leaks.
- ✓You can also bake mutabbaq in the oven at 200°C (400°F) for about 20-25 minutes until golden and cooked through.
🔄 Variations
- Chicken Mutabbaq can be made using shredded cooked chicken instead of lamb.
- Vegetarian Mutabbaq can be made with spiced vegetables like potatoes, peas, and carrots.