Mutabak Saudi — Print Recipe — The Culinary Codex

A crispy Saudi street food of thin pastry folded around a savory filling of spiced minced meat, eggs, and herbs, cooked on a flat griddle until golden and flaky.

Ingredients

4 sheets spring roll pastry or thin flatbread
300g minced lamb
3 eggs, beaten
1 onion, finely diced
2 green chilies, minced
1/4 cup fresh parsley, chopped
1 tsp cumin
1/2 tsp turmeric
1/2 tsp black pepper
Salt to taste
Vegetable oil for cooking

Instructions

1 Brown the minced lamb in a pan with diced onion, green chilies, cumin, turmeric, salt, and pepper until fully cooked and fragrant, then let cool slightly.
2 Mix the cooked lamb with beaten eggs and chopped parsley to create a moist, well-seasoned filling.
3 Place a sheet of pastry on a work surface, spoon a quarter of the filling onto the center, and fold the edges over to form a sealed square or rectangular package.
4 Cook the stuffed pastry on an oiled griddle or flat pan over medium heat for about 3 minutes per side until golden brown and crispy, then cut diagonally and serve hot.

Did You Know?

Mutabak is the king of Saudi street food, and the best mutabak stalls have cooks who can stretch the dough paper-thin in the air before filling and folding it in a mesmerizing display of skill.