Entree: Saudi Arabia – Saudi Bedouin Cuisine – مطبق ➤ Mutabbaq (Pan-fried stuffed flatbread filled with spiced meat, onion and egg)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil, plus more for cooking
- 3/4 cup (180 ml) warm water
- 1 lb (454 g) ground lamb or beef
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 2 large eggs (approx. 100 g), beaten
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (2 g) ground cinnamon or a pinch of ground cloves
- 1/2 tsp (3 g) salt, or to taste
- 2 tbsp (30 ml) plain yogurt (optional, for added moisture)
- 2 tbsp (30 g) chopped fresh parsley or cilantro
- 1 lemon, cut into wedges, for serving

Instructions

1. Combine flour and 1 tsp salt in a large bowl. Stir in 2 tbsp oil and warm water, mixing until a soft, pliable dough forms. Knead 5–7 minutes until smooth; cover and let rest 30 minutes.
2. Meanwhile, heat 1 tbsp oil in a skillet over medium heat. Add chopped onion and cook until translucent, 5–7 minutes. Add garlic and cook 1 minute.
3. Add ground meat, breaking it up with a spoon. Cook until browned, about 6–8 minutes. Stir in cumin, coriander, black pepper, cinnamon, and 1/2 tsp salt. If using, stir in yogurt. Cook 2–3 minutes more to meld flavors. Remove from heat, stir in chopped parsley or cilantro, and let cool slightly.
4. Divide rested dough into 8 equal balls. On a lightly oiled surface, roll or stretch each ball into a very thin square or rectangle about 8–9 inches (20–23 cm) across.
5. Place about 2–3 oz (55–85 g) of the meat mixture in the center of each sheet, leaving borders. Make a shallow well in the filling and pour ~2 tbsp (30 ml) beaten egg into the well, allowing it to tack to the filling.
6. Fold the dough over the filling from all four sides to form a sealed square pocket (mutabbaq). Press edges to seal; patch if needed.
7. Heat a heavy skillet or griddle over medium heat and brush with oil. Cook each mutabbaq 3–5 minutes per side, pressing gently, until deep golden brown and crisp and the filling is cooked through. Add more oil as needed.
8. Drain briefly on paper towels, cut into portions, and serve hot with lemon wedges; optional yogurt or simple chili sauce may be served alongside.