200gramsminced beefsubstitute with chicken mince or mutton mince
1/2tablespoonginger garlic paste
1/2teaspoonsaltor to taste
1/2teaspoonred chilli powder
1 tomatoroughly chopped
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.
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.
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.