Mutabbaq Dajaj Halabi
Aleppo-Style Chicken Mutabbaq
A savory and crispy stuffed flatbread originating from Aleppo, popular in Saudi Arabia, filled with seasoned chicken, onions, and spices.
🧂 Ingredients
- 3 cups All-purpose flour(plus more for dusting)
- 1.25 cups Warm water(approximately)
- 1 tsp Salt
- 2 tbsp Vegetable oil(for dough)
- 500 g Boneless, skinless chicken thighs(finely chopped)
- 1 large Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 medium Tomatoes(diced)
- 0.5 cup Parsley(chopped)
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 0.5 tsp Allspice
- 0.5 tsp Black pepper
- to taste Salt
- 4 tbsp Ghee or butter(for cooking)
- 1 beaten Egg(for brushing (optional))
👨🍳 Instructions
- 1
In a large bowl, combine flour and salt. Gradually add warm water and vegetable oil, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for at least 30 minutes.
⏱️ 30 minutes - 2
While the dough rests, prepare the filling. Heat 2 tbsp of vegetable oil in a pan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
⏱️ 5 minutes - 3
Add the finely chopped chicken and minced garlic. Cook, breaking up the chicken, until it's no longer pink, about 7-10 minutes.
⏱️ 10 minutes - 4
Stir in diced tomatoes, chopped parsley, cumin, coriander, allspice, black pepper, and salt. Cook for another 5 minutes until the tomatoes soften and the flavors meld.
⏱️ 5 minutes - 5
Remove the filling from heat and let it cool slightly.
💡 Tip: Cooling the filling prevents it from cooking the dough prematurely. - 6
Divide the rested dough into 4 equal portions. On a lightly floured surface, roll out each portion into a thin circle, about 8-10 inches in diameter.
💡 Tip: Work with one dough portion at a time, keeping others covered. - 7
Spoon about a quarter of the chicken filling onto one half of each dough circle, leaving a border.
💡 Tip: Don't overfill, as it will be difficult to seal. - 8
Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or by folding the edges over themselves.
💡 Tip: Ensure the edges are well sealed to prevent the filling from leaking. - 9
Heat 1 tbsp of ghee or butter in a non-stick skillet or griddle over medium heat.
💡 Tip: A well-seasoned cast-iron skillet also works well. - 10
Carefully place one mutabbaq onto the hot skillet. Cook for about 4-6 minutes per side, until golden brown and crispy. Brush with beaten egg during the last minute of cooking if desired for extra shine.
⏱️ 12 minutes💡 Tip: Adjust heat as needed to prevent burning. - 11
Repeat with the remaining mutabbaqs, adding more ghee or butter as needed.
💡 Tip: Serve immediately for the best texture.
💡 Pro Tips
- ✓For a richer flavor, you can add a pinch of sumac to the chicken filling.
- ✓If you don't have chicken thighs, chicken breast can be used, but it may be less tender.
- ✓Mutabbaq can also be baked in the oven at 200°C (400°F) for about 20-25 minutes, flipping halfway through.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped bell peppers or zucchini to the filling.
- Use lamb or beef mince instead of chicken.
- Serve with a side of yogurt dip or a fresh salad.