Mutabbaq — Print Recipe — The Culinary Codex

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.

Ingredients

4 sheets spring roll or samosa pastry
300g ground lamb
2 eggs, beaten
1 small onion, finely diced
2 green onions, sliced
1/4 cup fresh parsley, chopped
1 tsp cumin
1/2 tsp black pepper
1 tsp salt
Vegetable oil for frying

Instructions

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.
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.
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.
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.
5 Flip carefully and fry the other side for 3 minutes until uniformly golden brown and shatteringly crispy on both sides.
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.