I’m a young chef who grew up chasing the smell of sizzling mutabbaq at evening markets. Mutabbaq is a thin, stretchy dough stuffed with a spiced filling—usually beef or lamb with eggs and herbs—folded into a square and pan-fried until crisp outside and tender inside. Here’s my foolproof, market-style version you can make at home.
At a Glance
- Serves: 6–8 squares (4–6 people)
- Prep Time: 30 minutes (plus 45–60 minutes dough rest)
- Cook Time: 20–30 minutes
- Total: 50–90 minutes
- Skill: Easy–Intermediate
Ingredients
Dough
- 2 cups (260 g) all-purpose flour
- 1 tsp fine salt
- 1 tsp sugar
- ¾ cup (180 ml) warm water, plus 1–2 tbsp as needed
- 1 tbsp neutral oil (in dough)
- ¼ cup (60 ml) neutral oil for resting & shaping (don’t skip)
Savory Filling (classic street style)
- 2 tbsp neutral oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 small tomato, finely diced (seeds removed)
- 10 oz (300 g) ground beef or lamb
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp curry powder or baharat
- ¼–½ tsp chili flakes (to taste)
- ½ tsp black pepper
- ¾ tsp salt (or to taste)
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped scallions (green parts)
- 3 large eggs, lightly beaten (for binding just before stuffing)
For cooking & serving
- Neutral oil or ghee for pan-frying
- Lemon wedges
- Optional quick dip: ½ cup yogurt + pinch salt + squeeze lemon + chopped mint
Substitutions:
Use minced chicken or turkey; for vegetarian, replace meat with finely chopped mushrooms + grated carrots (sauté to remove moisture), then bind with eggs.
Equipment
- Mixing bowl, bench scraper
- Cast-iron or nonstick skillet (28–30 cm) or griddle
- Rolling pin (or your hands)
- Pastry brush and small bowls for oil
Step-by-Step Instructions
1) Make the Dough
- In a bowl, whisk flour, salt, and sugar.
- Add warm water and 1 tbsp oil; mix until a shaggy dough forms.
- Knead 5–7 minutes until smooth and elastic (soft but not sticky).
- Divide into 6–8 equal balls. Coat each with oil, place in a shallow oiled dish, cover, and rest 45–60 minutes.
- Chef note: The oil bath + rest relaxes gluten so the dough stretches paper-thin without tearing.
2) Cook the Filling
- Heat 2 tbsp oil over medium. Sauté onion 3–4 minutes until translucent; add garlic 30 seconds.
- Add ground meat; cook, breaking it up, until no pink remains and moisture evaporates.
- Stir in tomato, cumin, coriander, curry/baharat, chili, pepper, and salt. Cook 2–3 minutes until fragrant.
- Off heat, fold in cilantro and scallions. Spread on a plate to cool completely (very important to avoid soggy pastry).
3) Set Up the Station
- Beat the eggs in a bowl.
- Stir just enough egg into the cooled filling to bind (start with half; you’ll add more as needed while assembling).
- Keep extra oil nearby for stretching and frying. Preheat skillet over medium heat.
4) Stretch the Dough (the fun part!)
- Lightly oil your work surface and hands.
- Take one dough ball, press into a disc, then roll or gently stretch from the center outward until nearly translucent—about 40×40 cm (16×16 in). Don’t worry about uneven edges.
5) Fill & Fold
- Spoon 3–4 tbsp filling into the center (if it looks dry, drizzle a teaspoon of egg on top).
- Fold the four sides over to form a tight square parcel, sealing edges with a touch of egg if needed.
6) Pan-Fry to Golden
- Add 1–2 tsp oil/ghee to the hot skillet.
- Place the parcel seam-side down; cook 2–3 minutes per side until deep golden and crisp.
- If the parcel puffs, press gently with a spatula. Adjust heat so it browns without burning and the egg sets inside.
- Repeat with remaining dough and filling, adding oil between batches.
7) Serve
- Rest each mutabbaq 1 minute, then cut into quarters.
- Squeeze lemon and serve with the quick yogurt-mint dip—or simply enjoy it plain, street-style.
Tips from My Stall Days
- Windowpane test: If you can almost see your fingers through the stretched dough, you did it right.
- Cool filling: Hot filling tears dough. Always cool fully.
- Make-ahead: Dough balls can rest in oil, covered, in the fridge up to 24 hours. Bring to room temp before stretching.
- Crunch upgrade: Use a mix of oil + a little ghee for frying.
Variations We Sell Back Home
- Cheese & Herb: Omit meat; use 1½ cups akkawi or mozzarella + parsley + scallions; bind with 1 egg.
- Egg-Only Breakfast: Beat 2 eggs with chopped onion, tomato, and chilies; pour on dough and fold quickly.
- Vegetable: Finely diced bell pepper, mushroom, carrot; sauté dry, then bind with egg.
- Sweet (banana-honey): Thin smear of cream cheese, sliced banana, drizzle of honey; dust with cinnamon after frying.
Storage & Reheating
- Fridge: 2 days in an airtight container. Reheat on a dry skillet over medium heat 2–3 minutes per side.
- Freezer: Wrap cooled squares individually; freeze up to 1 month. Reheat from frozen on a covered skillet, then crisp uncovered.
Nutrition (Approx. per square, savory meat version)
- Calories: ~430 kcal
- Protein: ~20 g
- Carbs: ~36 g
- Fat: ~23 g
- Fiber: ~2 g
(Will vary with meat choice, size, and frying fat.)
Chef’s Notes on Balance
Mutabbaq is rich—pair it with a simple salad of cucumbers, tomatoes, and mint, plus lemon on the side. If you’re watching fat, pan-fry with minimal oil and drain on paper towels.
