Mutabbaq
If you are looking for a reliable miscellaneous recipe, this Mutabbaq is one to keep: 15 ingredients, 4 simple steps, ready in roughly under an hour. It sits firmly in the Saudi Arabian tradition, so expect the flavours you would get from a good home kitchen there. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Hard
Ingredients
- 500 g Mincemeat
- 1 ½ Tbs Garlic
- 1 ½ Tbs chopped Ginger
- 1 Egg
- 1 large Tomato
- 4 Chopped Spring Onions
- 12 Filo Pastry
- 1 ½ cup Melted Butter
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Ground Cumin
- 1 tsp Allspice
- 1 tsp Ground Turmeric
- 1 tsp Black Pepper
- 1 tsp Sugar
Method
- Heat the frying pan and add in some oil. Fry the mashed garlic and ginger first and then add in the minced meat and all seasoning. When the meat is cooked, set aside to cool down.
- Get another big bowl. Add in egg, chopped tomato, chopped spring onion and minced meat.
- Get one 2 sheets of filo pastry or 1 sheet spring roll wrap. Brush it with some butter and then put some filling in the middle. Fold the pastry and brush more butter on the seal part.
- Heat a frying pan and add in some oil to cook the parcel until its both sides and 4 edges all turn into golden brown. (Or brush melted butter all over the parcel and bake it in 180°C oven for 10-15 minutes)
Tips for the best Mutabbaq
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for mincemeat?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Mutabbaq ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Mutabbaq recipe hard to make?
It is rated hard: 15 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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