👨‍🍳 Instructions

1. 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. 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. 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. 4

   Stir in diced carrot and bell pepper. Cook for 5-7 minutes until vegetables are tender-crisp.

   ⏱️ 7 minutes
5. 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. 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.

   💡 Tip: Work on a lightly floured surface to prevent sticking.
7. 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.

   💡 Tip: Ensure the filling is not too wet, or it may leak.
8. 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.

   💡 Tip: Do not overcrowd the pan; cook in batches if necessary.
9. 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. 10

    Remove from skillet and let rest for a minute before slicing. Serve hot.