Saleh’s Plate · By Saleh Alkhalifa

Saudi Mutabbaq

Mutabbaq—also written mutabag—is a beloved Saudi street-food parcel made from paper-thin dough folded around warmly spiced meat, egg, tomato, and green onion. Pan-fried until crisp and golden, it is best served hot with plenty of lemon.

Ingredients

Dough

  • ½ cup whole-wheat flour
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder (optional but recommended)
  • ½ tsp fine salt, or to taste
  • 4 tbsp cooking oil, plus more for resting and frying
  • 1 small egg
  • About ½ cup water, added gradually

Meat and egg filling

  • 1 tbsp cooking oil
  • 5 garlic cloves, minced
  • 1 medium onion, finely diced
  • 500 g ground beef, lamb, or chicken
  • ½ tsp red chilli powder
  • ¼ tsp ground turmeric
  • ½ tsp ground cumin
  • 1 tbsp ground coriander
  • ½ tsp ground black pepper
  • Fine salt, to taste
  • 1 tomato, finely diced
  • 1 cup chopped green onions
  • 3 large eggs
  • ½ cup shredded cheddar cheese (optional)
  • Lemon wedges, for serving

Instructions

  1. Whisk together both flours, the baking powder, and salt. Mix in the egg and 4 tablespoons oil, then add the water little by little until a soft dough forms. Knead until smooth, elastic, and easy to stretch without feeling sticky.
  2. Divide the dough into 6 smooth balls. Place them in a lightly greased bowl, coat each ball generously with oil, cover, and leave undisturbed for at least 2 hours.
  3. Heat 1 tablespoon oil in a heavy pan over medium-high heat. Sauté the garlic until lightly golden, then add the onion and cook until translucent. Add the ground meat and salt, breaking it apart as it browns.
  4. Stir in the chilli powder, turmeric, cumin, coriander, and black pepper. Cover and cook for about 10 minutes, stirring occasionally. Uncover and cook away any excess liquid, then add the tomato and sauté for 2 minutes. Remove from the heat and cool completely.
  5. Stir the green onions, eggs, and optional cheese into the cooled meat mixture. Taste and adjust the salt. Keep the mixture relatively dry so the parcels stay crisp.
  6. Oil the work surface and stretch one dough ball until nearly transparent. Spoon 2–3 tablespoons of filling into the center and spread it into a thin square. Fold the four sides over the filling, one at a time, to seal a neat square parcel.
  7. Lightly oil a heavy skillet over medium heat. Carefully transfer the parcel to the pan and cook for 4–5 minutes total, turning as needed, until both sides are deeply golden and the egg filling is cooked through. Repeat with the remaining dough and filling.
  8. Cut each mutabbaq into squares or triangles and serve immediately with lemon wedges.