Mutabbak
Crispy golden pastry parcels made from thin dough with an aromatic filling of spices and ground meat — one of the favorite appetizers of Saudi Arabia. Perfect for both festive occasions and a hearty snack.
Ingredients
- 500 g Ground meat (beef or chicken)
- 1.5 tbsp Garlic
- 1.5 tbsp Ginger
- 1 pcs Egg
- 1 pcs Tomato
- 4 pcs Green onion
- 12 pcs Phyllo sheets
- 360 ml Melted butter
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Allspice
- 1 tsp Turmeric
- 1 tsp Black pepper
- 1 tsp Sugar
Instructions
- Heat a skillet with oil over medium heat. Sauté the minced garlic and grated ginger for about a minute until fragrant, then add the ground meat. Season with salt, paprika, cumin, allspice, turmeric, black pepper, and sugar. Cook, stirring constantly, until the meat is fully cooked through. Transfer to a plate and cool to room temperature.
- In a large bowl, combine the cooled meat, raw egg, finely chopped tomato, and minced green onion. Mix well — the filling is ready.
- Take 2 phyllo sheets (or 1 sheet if using spring roll wrappers), lay them in front of you. Brush generously with melted butter, place some filling in the center, and fold the sheets into a rectangle or triangle, like an envelope. Brush melted butter generously over the entire surface so the dough fries to a golden color.
- Heat a skillet with oil over medium-high heat and fry the mutabbak until golden on both sides and edges (about 4–5 minutes per side).
- Alternative method: brush the finished parcel with oil on all sides, place on a baking sheet, and bake in a preheated oven at 180°C until golden brown.
- Transfer the mutabbak to a serving plate and serve hot, optionally with a yogurt sauce or hot sauce.