Mutabbaq recipe | butfirstchai.com (2024)

5 from 2 votes

Dough recipe

• ½ cup whole wheat flour
• 1½ cup all-purpose flour
• 1½ teaspoon baking powder optional but recommended
• Salt to taste
• 4 tablespoon oil
• 1 small egg
• water as required approx ½ cup
• Oil to spread over the dough while resting

For the filling

• 5 garlic cloves minced
• 1 medium onion diced finely
• 500 grams ground meat chicken or beef or lamb
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• ½ teaspoon cumin powder
• 1 tablespoon coriander powder
• ½ teaspoon black pepper powder
• Salt to taste
• 1 tomato diced
• 1 tablespoon lemon juice add more or less as per taste

Add to the cooled filling

• 1 cup chopped spring onions spring onions
• shredded cheese optional
• 3 large eggs
• Salt to taste

Prepare the dough

• Combine the flour, baking powder and salt in a large bowl.

• Add the egg and oil and rub them into the flour evenly using your hands.

• Start adding water a little at a time until the dough comes together. Knead the dough until soft and not sticky - at least for 10 minutes.

Divide and rest

• Divide the dough into 3 to 4 or 6 to 8 smooth balls depending on your pan size. You can make larger or smaller muttabaq.

• Grease the bowl you used to knead and keep the balls in it. Liberally brush all the dough balls with oil to prevent them from drying.

• Cover the bowl with a cling wrap or kitchen linen and let this stay untouched for a minimum of 2 hours.

Prepare the filling

• Heat oil in a thick bottomed pan on a medium to high flame.

• Add the minced garlic and saute until it starts browning.

• Add the chopped onion and saute until translucent.

• Add the minced beef and salt and stir till browned. If using pressure-cooked shredded meat, then you can add it at the end.

• Add all the spice powders and give a good mix.

• Cover and cook for 10 minutes, stirring occasionally.

• Taste and adjust the salt and spices. If there is excess liquid in the cooked beef, then cook open until dry.

• Add the finely chopped tomato and saute just for a couple of minutes. If using shredded cooked beef or chicken, add now.

• Remove from heat and let it cool.

• Once cooled, you can divide the portion and refrigerate or freeze for later

• Transfer the meat mixture to a bowl and stir in the eggs, shredded cheese, chopped green leaves, and salt.

Assemble

• Roll or slap down the dough ball until transparent (like you do for Porottas). Place 2 to 3 tablespoonfuls of the meat-egg mixture on the centre of the stretched dough. Spread the filling to a thin layer and in a square shape.

• Then fold the sides of the dough over the meat, one side at a time to form a complete square parcel.

Cook

• Heat the thick-bottomed pan with a little oil enough to coat the pan.

• Lift the folded Mutabbak and place it on the pan. This can get tricky if you used the countertop so be careful while lifting. I used the board, so just flipped the board and transferred the parcel onto my palm.

• Place the folded side on the pan and cook for about 4 to 5 minutes flipping sides carefully until browned and cooked.

Serve

• Cut them into squares or diagonally and serve immediately with tea or coffee.