A thin, stretchy dough folded around a savory filling of spiced ground meat, eggs, and herbs, then pan-fried until golden and crispy. This popular Yemeni street food delivers maximum flavor in every bite.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix flour, salt, water, and oil into a very soft, stretchy dough. Knead well and rest for 30 minutes covered with oil.
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2
Cook ground beef with onion, cumin, turmeric, chili, and salt until browned and dry. Cool slightly and mix in beaten eggs and cilantro.
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3
Take a ball of dough and stretch it paper-thin on an oiled surface, pulling gently from the center outward.
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4
Place a line of filling along one edge. Fold the thin dough over the filling, then fold sides in and roll into a flat rectangular parcel.
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5
Pan-fry in oil over medium heat for 3-4 minutes on each side until golden brown and crispy.
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6
Cut into pieces and serve hot with sahawiq and a squeeze of lemon.
Did You Know?
Hadhrami migrants brought mutabbaq to Southeast Asia, where it became so popular in Malaysia, Singapore, and Indonesia that many people think it originated there.
Chef's Notes
Equipment Tips
- flat griddle or skillet
- rolling surface
- spatula
The Story Behind Mutabbaq
Mutabbaq is a gift from Yemen's Hadhrami diaspora to the world. Traders and travelers from the Hadhramaut valley carried this recipe across the Indian Ocean, where it took root in Southeast Asian street food culture. The name means "folded" in Arabic, describing the technique of encasing filling in stretched dough. In Yemen, mutabbaq remains a beloved street food and home snack, though its international fame has made it an ambassador of Yemeni culinary influence.
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