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Arabic Mutabbaq

Oct-18-2016
Zeenath Muhammad Amaanullah
5 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Arabic Mutabbaq RECIPE

It is a famous dish from Yemen. Made with mutton mince and scrambled eggs but as a twist can be made with chicken mince as well.

Recipe Tags

  • Non-veg
  • Easy
  • Tiffin Recipes
  • Middle Eastern
  • Shallow fry
  • Pan fry
  • Simmering
  • Sauteeing
  • Accompaniment

Ingredients Serving: 6

  1. For the wrap:
  2. All purpose flour 2 cups
  3. salt a tsp
  4. oil about 2 tbsp
  5. For the filling:
  6. chicken mince or mutton mince 400gm
  7. 3 eggs
  8. Green onions chopped about 2 bunches or leeks
  9. chilli flakes a tbsp
  10. Green chillies chopped a tbsp
  11. salt to taste
  12. cumin powder a tsp
  13. Mayonnaise or garlic sauce or hummus a tbsp each in every roti
  14. A bunch of spring onions
  15. coriander or parsley chopped about a fistful
  16. garlic mince 2 tbsp
  17. olive oil or any cooking oil about 2 tbsp
  18. butter as needed to cook the mince filled wraps
  19. Extra beaten egg for sealing the edges

Instructions

  1. Knead a soft dough and keep it aside for 15 mins.
  2. Make 15 equal sized small balls out of the dough.
  3. Roll them as thin as possible.
  4. Cook them a little on both the sides without oil just for a minute or so.
  5. Meanwhile saute the onions in oil.
  6. Add the masalas and the mince.
  7. Simmer on medium flame until done.
  8. Chicken mince is done in about 15 mins. But the mutton mince takes a little longer time.
  9. Add the scrambled eggs cooked in a separate pan into this mince.
  10. Garnish with coriander or parsley
  11. Spread about a tbsp of mayonnaise on the rotis first.
  12. Put about 2 to 3 tbsp of the mince and egg filling on it and fold it in a square shape.
  13. Seal the edges with any slurry or simple beaten egg with little salt.
  14. Cook on low heat in a pan or a skillet with butter for great taste and texture.
  15. Flip it over and cook on the other side too until light golden brown in colour.
  16. Serve them hot with hummus or mayonnaise or any dip of your choice.

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