A crispy, pan-fried pastry folded around a savory filling of seasoned ground meat, eggs, and herbs. This beloved Saudi street food delivers a satisfying crunch with every bite and is a staple of Ramadan evenings.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Brown the ground lamb with diced onion over medium-high heat for 6 minutes, breaking it into fine crumbles. Season with cumin, salt, and pepper.
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2
Remove from heat and stir in the beaten eggs, green onions, and parsley until the eggs are just set from the residual heat of the meat.
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3
Lay a pastry sheet on a work surface. Place a quarter of the filling in the center and fold the edges over to form a sealed square parcel.
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4
Heat oil on a flat griddle or large skillet over medium heat. Place the parcel seam-side down and fry for 3 minutes until golden and crisp.
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5
Flip carefully and fry the other side for 3 minutes until uniformly golden brown and shatteringly crispy on both sides.
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6
Drain briefly on paper towels, cut diagonally, and serve immediately with a squeeze of lime and pickled chili on the side.
Did You Know?
Mutabbaq arrived in Saudi Arabia through Yemeni and Southeast Asian traders, and every coastal city has developed its own signature version.
Chef's Notes
Equipment Tips
- flat griddle or large skillet
- rolling pin
- mixing bowl
The Story Behind Mutabbaq
Mutabbaq traces its roots to the maritime trade routes that connected the Hijaz coast to India, Malaysia, and Indonesia. The name means "folded" in Arabic, describing the technique of enclosing a filling within thin dough. In Saudi Arabia, particularly in Jeddah and Mecca, mutabbaq became a beloved street food sold from small shops and carts, especially during Ramadan when the evening iftar meal demands quick, satisfying snacks. Each region developed its own style — Hijazi versions tend toward spiced meat and egg, while other variations include banana and cheese for a sweet option. The dish represents the cosmopolitan culinary heritage of Saudi coastal cities.
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