Discover the Art of Making Delicious Mutabak from Scratch

Introduction

Mutabak, also known as Murtabak, is a savory stuffed pancake filled with a delicious mixture of meat, vegetables, and spices. This dish is popular in many Middle Eastern and South Asian countries, each with its own unique spin on the recipe. The combination of flaky, crispy pastry and flavorful filling makes mutabak a delightful choice for breakfast, brunch, or as a satisfying snack at any time of the day.

Ingredients

To prepare mutabak at home, you will need the following ingredients:

• 2 cups all-purpose flour
• 1 egg
• 1 cup water
• 1 teaspoon salt
• 1 tablespoon ghee or vegetable oil
• 1/2 lb ground meat (chicken, lamb, or beef)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)

Directions

1. Prepare the Dough: In a large mixing bowl, combine the flour, egg, water, and salt. Knead the dough until it’s smooth and elastic. Divide the dough into small balls, coat them with ghee or oil, and allow them to rest for at least 30 minutes.
2. Make the Filling: In a skillet, cook the ground meat over medium heat until it’s browned. Add the onion, garlic, ginger, ground coriander, cumin, turmeric, and chili powder. Season with salt and pepper. Stir and cook until the onions are soft and the spices are fragrant. If desired, add fresh cilantro for a burst of freshness.
3. Roll Out the Dough: Take one of the prepared dough balls and roll it out on a floured surface until it’s thin and almost translucent.
4. Assemble the Mutabak: Spoon a portion of the filling onto one half of the rolled-out dough. Fold the other half over the filling, creating a half-moon shape. Seal the edges by pressing them together firmly.
5. Cook the Mutabak: Heat a skillet or griddle over medium-high heat. Brush the surface with ghee or oil. Place the mutabak onto the skillet and cook until it’s golden brown and crisp on both sides.
6. Serve and Enjoy: Transfer the cooked mutabak to a cutting board and slice it into wedges. Serve it hot, accompanied by a dipping sauce or chutney of your choice.

FAQ

Q: Can I use alternative fillings for mutabak?

A: Absolutely! While traditional mutabak is filled with spiced meat, feel free to experiment with vegetarian options such as paneer, spinach, or potatoes. The key is to ensure that the filling is well-seasoned and flavorful.

Q: Is it possible to make the mutabak dough in advance?

A: Yes, you can prepare the mutabak dough ahead of time and refrigerate it, tightly wrapped in plastic wrap, for up to 24 hours. This can be convenient for meal prep or when hosting gatherings.

Q: Can I freeze leftover mutabak?

A: Mutabak freezes well. Once it has cooled completely, store it in an airtight container or freezer bag with layers of parchment paper between the pieces to prevent sticking. To reheat, simply place the frozen mutabak in a preheated oven until heated through and crispy.

Q: What are some recommended side dishes to serve with mutabak?

A: Mutabak pairs wonderfully with a variety of accompaniments such as cucumber yogurt raita, tangy tamarind chutney, or a zesty tomato salsa. A crisp salad or pickled vegetables also complement the richness of this dish.

Q: Can I modify the level of spiciness in the filling?

A: Absolutely! Adjust the amount of chili powder or omit it entirely to suit your personal preference. You can also add a touch of heat with a sprinkle of cayenne pepper, if desired.

Now that you have the essential knowledge and a step-by-step guide, it’s time to embark on your mutabak-making journey. Whether you stick to the traditional recipe or incorporate your own creative twists, the aroma and flavors of homemade mutabak are sure to delight your taste buds and impress your loved ones.