Assalamualaikum Warahmatulahi Wabarakatuhu
Mutabak or Martabak is a street food which originated in southern Saudi Arabia and Yemen and its name in Arabic (مطبق)means “folded"
It has many variations, including a sweet and a savoury version.
The Mutabak which I made is egg and cheese version, but you can add a variety of fillings.
Ingredients for dough
1) 3 cups all purpose flour /maida
2) ¾ cup water
3) 1/3 cup oil
4) Salt 1-1/4 Tsp
5) Egg 1
6) Extra oil
Ingredients for filling
1) ½ onion, finely diced
2) 1 clove garlic, minced
3) Ground meat 1cup/250gms
4) ½ tomato, finely diced
5) Red chilli powder 1/2tsp
6) Cumin powder 1/4 tsp
7) Coriander powder 1/4 tsp
8) Black pepper 1/4 tsp
9) Spring onions 1 cup finely chopped
10) 4 eggs
11) Salt to taste
12) A couple tablespoons of white cheese – I used 2 triangle pieces of cheese but you could experiment with other cheeses as well – OPTIONAL
Step 1 - Dough
1. Mix all ingredients and knead well about 10 minutes. The dough should be soft and slightly sticky.
2. Coat your hands in oil in order to handle the dough.
3. Separate the dough into 6 parts and form each part into a smooth ball. Set the balls on a tray and coat generously in oil to prevent from drying out. Cover and let sit for 3 hours. DO NOT SKIP THIS STEP or try to work with the dough without letting it sit. Letting the dough rest will allow you to roll it out.
Step 2 - Filling
1. Saute onions and garlic in oil until brown.
2. Add meat and cook until browned and all pink is gone, breaking up the meat into small pieces, about 10 minutes.
3. Add tomatoes and spices and cook for a few minutes until tomatoes are slightly softened.
4. Remove from heat and let cool.
5. Lightly beat eggs and salt in a large bowl. Add chopped green onions, cheese, and finally meat mixture. Stir until combined.
Step 3 - Assembling the Mutabak
1. Prepare a large clean flat surface for stretching out the dough.
2. Take a dough ball and place it on the prepared surface pressing it into the table. It should be very soft now and not spring back at all. Press down until you have a 5-6 inch circle.
3. Add some oil on top of the dough and roll out very very thin and see-through chapati or roti.
5. Take a couple spoonfuls of the meat-egg filling and place it on the centre of the dough. Pat, it down flat and make it into a square. Then fold the sides of the dough over the meat, one at a time.
6. Lift the folded mutabak onto a well-oiled frying pan or griddle on medium heat. Cook for about 3-4 minutes, and then flip and cook on the other side until browned and egg is fully cooked.
**Hit recipe for Iftaar in Ramadan. Make days ahead and freeze them. Just thaw for 10-15mins before pan frying them**