Mutabbaq or Murtabak is a delicious stuffed paratha with spicy minced meat, which is a popular street food snack in Saudia Arabia. I've fallen in love with this delicious, filling snack! Learn how to make it at home, with step-by-step photos.
Okay, picture this. A paratha pocket filled with a delicious minced meat and egg filling. It's such a satisfying snack, and it's so much better than having just a plain paratha. I mean plain parathas are awesome, but I think we can all agree stuffed parathas are better. Especially if they look like cute pockets. I mean yummy, crispy, golden pockets.
Let Me Tell You What I'm Talking About
- Delicious, crispy paratha.
- Spicy, full of flavor, minced filling.
- Street style food cravings satisfied.
- Serve it with this Karak Chai, because tea and snacks are best friends?
The Traditional Way
Traditionally, the dough for the mutabbaq (murtabak) paratha is made with all purpose flour and it has to be rolled really thin. I've shown how to do that in the step by step photos below.
The filling is made up of cooked mince meat, eggs, chopped tomatoes and lots of green onions.
And then we pan fry it in a little bit of oil on medium high heat, so that the eggs cook through and the paratha becomes all crispy and golden.
This is all very well and good, and if you have time, by all means go for the authentic way of making this mutabbaq (aka murtabak). BUT if you want an easy way, keep reading below. 😀
The Brilliant Hack
So this is where mutabbaq gets extremely easy to make. Instead of making the dough from scratch, and rolling it super thin, you can simply use spring roll wrappers. YES! This is totally what I would do in my real life. I mean I love to take shortcuts in cooking when I can, and you can trust me when I say this: It tastes as delicious as a mutabbaq made with from scratch.
In the picture below, the mutabbaq (sometimes also spelled as martabak) on top is made with the spring roll wrappers. And by the time I was done photographing this recipe, I couldn't even really tell which was which.
I say this, because I made both versions side by side, and I couldn't really tell the difference. The only difference I could tell was that the hack was way easier. For obvious reasons.
What You Need for the Murtabak Dough
How to Make the Dough
- Add the dough to the bowl of a stand mixer or a mixing bowl if kneading by hand.
- Add the oil.
- Add the salt.
- Knead on slow speed while adding 1 tablespoon of water at a time. You will not need to add all of the water. Knead for about 3-4 minutes until the dough forms into a smooth ball. If kneading by hand this will take about 8-9 minutes. The dough should be smooth, cohesive and non-sticky. It should be a soft dough.
- Transfer the dough to a bowl, and brush with a little bit of oil. Cover and let it rest for at least 30 minutes. Set aside while you make the minced meat filling.
What You Need for The Minced Meat Filling
How to Make the Meat Filling
- Heat oil in a frying pan, and add the meat and ginger garlic paste.
- Cook for 2-3 minutes and then add the spices.
- Cook for about 8 minutes while stirring until the meat is golden brown and cooked through.
- In a mixing bowl, add two eggs.
- Then add the prepared meat and mix thoroughly.
- Now add the chopped tomato and green onion.
- Mix well. Set aside while you roll the dough.
How to Make It with the Dough
- Divide the prepared dough into 3 small balls.
- Roll out each ball very thin, into a rectangular shape (does not have to be perfect). The dough should be rolled out so thin, that it is almost see through. This ensures a well cooked meat filling and crispy exterior.
- Add meat filling in the middle of the rolled out dough.
- Fold the dough from the sides first, making sure the meat filling is fully covered.
- Then fold from the top and bottom, and slightly press to ensure the mutabbaq is sealed properly.
- Heat a little bit of oil in a fry pan to medium high heat.
- Carefully place the mutabbaq fold side down onto the pan.
- Poke with toothpick to help steam release during cooking.
- Fry for 3-4 minutes until golden brown, then flip to the other side to cook it.
- Make sure to also cook from the edges as well.
- Serve immediately.
How to Make it With Spring Roll Wrappers
- Simply place a spring roll wrapper on a flat surface.
- Add the meat.
- Fold from all sides, and lightly wet the folds with wet fingers so that the pocket seals well.
- Then cook as the same instructions above.
Expert Tips & Tricks
- Make sure to rest the dough for at least 30 minutes, or make it one night before and keep it in airtight container in the fridge. Take out when making the meat filling.
- Cook on medium high heat so that the mutabbaq cooks well from the inside and crisps up too.
- Mutabbaq can be stored in the fridge in an airtight container for up to 1-2 days. To reheat it, place in preheated oven on a baking tray for 15 minutes or so. It will heat up really well, but might not be as crispy as it is when fresh.
- Green onions tip: I get a big bunch of green onions, and slice them, and then freeze in a ziplock bag. Take them out whenever you need them.
Variations
- Meat: I used minced beef in this recipe, because that's what I had on hand. But you can use any minced meat like chicken or mutton.
- Cheese: You can also add cheese, or go wild and do a mashed potato filling. That would be really delicious too.
- Veggies: You can change up the veggies, bell peppers would be great here too.
More Delicious Snacks to Try
Mutabbaq Recipe (Murtabak)
Equipment
- Stand mixer
- Frying pan
- Mixing bowl
Ingredients
For the Dough
- 1 cup all purpose flour
- 1 tablespoon oil
- 1/4 teaspoon salt
- 1/2 cup lukewarm water
OR
- Spring roll sheets
For the Minced Meat Filling
- 1 tablespoon oil
- 200 grams minced beef substitute with chicken mince or mutton mince
- 1/2 tablespoon ginger garlic paste
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 2 eggs
- 1 tomato roughly chopped
- 1/2 cup green onions chopped
Instructions
For the Dough (If Using Spring Roll Wrappers Skip This Part)
- Add flour to the bowl of the stand mixer.
- Add the oil and salt, and mix.
- Now slowly start adding the water, about 1 tablespoon at a time. And mix using the dough hook attachment.
- Continue doing this (it will take about 3-4 minutes of kneading) until the dough starts leaving the sides of the bowl, and forms into a ball. You will not need to add all of the water. If kneading by hand, it will take about 8-9 minutes.
- If the dough is too sticky, add about 1/2 tablespoon of flour.
- The dough should be smooth and soft, but not sticky.
- Brush with a little bit of oil, cover, and rest for 30 minutes.
For the Minced Meat Filling
- In a frying pan, add the oil and meat.
- Cook for a minute, and then add the ginger garlic paste and spices.
- Cook for about 10 minutes or until the minced meat is browned and cooked.
- Add eggs to a mixing bowl, and add the cooked minced meat.
- Then add the tomato and green onions, and mix until incorporated.
For Making the Mutabbaq
- Divide the dough into 3 equal balls.
- Roll one ball into a rectangular shape (doesn't have to be perfectly shaped). The dough needs to be rolled so thin, that you can almost see through it. You can also gently use your fingers to stretch it a bit.
- Add the filling in a square shape on the rolled out dough.
- Fold from the sides, and then the bottom to make into a pocket. Make sure all sides are covered, and no filling is exposed.
OR
- If using spring roll sheets, simply add the minced meat filling, and close from both sides. You will have to use a little bit of water to seal the pockets if using spring roll sheets.
Frying the Mutabbaq
- Heat oil in a frying pan, and add the mutabbaq bottom side down (the side that has the folds) and poke with a toothpick so to help the steam escape. Keep heat level to medium high.
- Flip side when golden brown, and poke with toothpick again.
- When both sides are golden brown, brown the edges as well so that the dough cooks through from all sides.
- Remove from frying pan, and serve immediately.
- Enjoy!
Notes
- Make sure to rest the dough for at least 30 minutes, or make it one night before and keep it in airtight container in the fridge. Take out when making the meat filling.
- Cook on medium high heat so that the mutabbaq cooks well from the inside and crisps up too.
- Mutabbaq can be stored in the fridge in an airtight container for up to 1-2 days. To reheat it, place in preheated oven on a baking tray for 15 minutes or so. It will heat up really well, but might not be as crispy as it is when fresh.
- Green onions tip: I get a big bunch of green onions, and slice them, and then freeze in a ziplock bag. Take them out whenever you need them.
Great recipe!
He Spring Roll paper I know is from rice flour and you need to soak it for a few seconds in water before filling it
Is this the one you used or is yours with weath flour?
Thanks!
I had mutabbaq made with banana-egg filling from a street vendor in Dammam, Saudi Arabia in 1977. One of the most delicious things I ever ate. I am delighted to now know their name and - even better - that I can make them!
Hi,
Looks great! Any suggestions concerning a (dip)sauce for this dish?
Greetz
Sandro
Excellent would love to eat this.