Mutabbaq — Stuffed Savoury Pancake

Shopping list

• 250 g plain flour — plus extra for dusting

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• 1 tsp salt — divided

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• 150 ml warm water — approximately

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• 100 ml vegetable oil — divided

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• 300 g minced lamb

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• 1 piece onion — finely chopped

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• 2 clove garlic cloves — minced

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• 1 tsp ground cumin

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• 1 tsp ground coriander

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• 0.5 tsp black pepper — freshly ground

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• 3 tbsp fresh coriander — chopped

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• 2 piece eggs — beaten

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• 2 piece spring onions — finely sliced

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Step by step

1. 1

   In a large bowl, combine the flour and half a teaspoon of salt. Gradually add warm water, mixing with your hand, until a soft, slightly sticky dough forms. Knead for 5 minutes until smooth and elastic.

2. 2

   Coat the dough ball lightly with 1 tablespoon of oil, cover the bowl with a damp tea towel, and rest for at least 1 hour at room temperature.

3. 3

   Heat 1 tablespoon of oil in a frying pan over medium-high heat. Add the minced lamb and cook, breaking it up with a wooden spoon, for 6– 7 minutes until browned.

4. 4

   Add the chopped onion to the lamb and cook for 4 minutes until softened. Stir in the garlic, cumin, ground coriander, black pepper, and remaining half teaspoon of salt. Cook for 1 minute until fragrant.

5. 5

   Remove from heat and stir in the chopped fresh coriander and spring onions. Let the filling cool completely.

6. 6

   Divide the rested dough into 4 equal portions. On a lightly oiled work surface, roll each portion into a very thin round about 25cm in diameter. Brush the surface lightly with oil.

7. 7

   Place a quarter of the lamb filling on one half of each round, leaving a 2cm border. Pour a quarter of the beaten egg over the filling.

8. 8

   Fold the other half of the dough over the filling to form a half-moon shape. Press the edges firmly to seal, then fold the curved edge over itself to create a double seal.

9. 9

   Heat 2 tablespoons of oil in a large frying pan over medium heat. Carefully place one mutabbaq in the pan and fry for 3– 4 minutes per side until golden brown and crispy, pressing gently with a spatula. Add more oil as needed between batches.

10. 10

    Remove and drain briefly on kitchen paper. Cut into wedges and serve hot.