👨‍🍳 Instruktioner

1. 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. 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. 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. 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. 5

   Remove the filling from heat and let it cool slightly.

   💡 Proffstips: Cooling the filling prevents it from cooking the dough prematurely.
6. 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.

   💡 Proffstips: Work with one dough portion at a time, keeping others covered.
7. 7

   Spoon about a quarter of the chicken filling onto one half of each dough circle, leaving a border.

   💡 Proffstips: Don't overfill, as it will be difficult to seal.
8. 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.

   💡 Proffstips: Ensure the edges are well sealed to prevent the filling from leaking.
9. 9

   Heat 1 tbsp of ghee or butter in a non-stick skillet or griddle over medium heat.

   💡 Proffstips: A well-seasoned cast-iron skillet also works well.
10. 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

    💡 Proffstips: Adjust heat as needed to prevent burning.
11. 11

    Repeat with the remaining mutabbaqs, adding more ghee or butter as needed.

    💡 Proffstips: Serve immediately for the best texture.