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Yemeni Chicken Muttabaq
A savory Yemeni flatbread stuffed with spiced minced chicken, onions, and herbs. Muttabaq, meaning 'folded' in Arabic, is a popular street food and a delightful meal.
đ§ Ingredienser
- 3 cups All-purpose flour
- 1 cup Warm water(approximately)
- 1 tsp Salt
- 2 tbsp Vegetable oil(for dough)
- 500 g Ground chicken
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1/4 cup Cilantro(chopped)
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Black pepper
- to taste Salt
- for frying Vegetable oil
- 1 beaten Egg(for brushing (optional))
đšâđł Instruktioner
- 1
Make the dough: In a large bowl, combine flour and salt. Gradually add warm water and 2 tbsp oil, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for at least 30 minutes.
- 2
Prepare the filling: Heat 2 tbsp oil in a pan over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Add ground chicken to the pan. Break it up with a spoon and cook until browned. Drain any excess fat.
- 4
Stir in cumin, coriander, turmeric, black pepper, and salt. Cook for another 2-3 minutes until spices are fragrant. Remove from heat and stir in chopped cilantro. Let the filling cool completely.
- 5
Assemble the muttabaq: Divide the dough into 4 equal portions. On a lightly floured surface, roll out each portion very thinly into a large circle or rectangle.
- 6
Place a portion of the cooled chicken filling onto one half of the dough, leaving a border. Fold the other half of the dough over the filling, creating a sealed pocket. Trim any excess dough if necessary.
- 7
Heat oil in a large non-stick skillet or griddle over medium heat. Carefully place the folded muttabaq onto the hot surface. Cook for about 5-7 minutes per side, until golden brown and crispy. Brush with beaten egg during the last few minutes of cooking for extra color, if desired.
- 8
Repeat with the remaining dough and filling. Slice the muttabaq into wedges and serve hot.
đĄ Proffstips
- âEnsure the filling is completely cool before assembling to prevent the dough from becoming soggy.
- âRoll the dough as thinly as possible for a crispier muttabaq.
- âAdjust the spices in the filling to your preference.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Use minced lamb or beef instead of chicken.
- Add finely chopped tomatoes or bell peppers to the filling.
- Serve with a side of yogurt or a spicy tomato sauce.