Mutabbaq

Mutabbaq

Mutabbaq is a delightful stuffed pastry combining seasoned minced meat with fresh vegetables wrapped in crispy filo or spring roll pastry. This dish offers a perfect balance of savory and aromatic flavors with a satisfyingly crunchy exterior.

Miscellaneous

Prep Time

30 min

Cook Time

15 min

Servings

6

Originating from Middle Eastern and Southeast Asian cuisines, Mutabbaq is a beloved street food known for its flavorful meat filling encased in a flaky pastry. The fusion of fragrant spices like cumin, allspice, and turmeric gives the filling a warm, robust taste that is both comforting and exciting. This recipe offers an authentic take on the traditional preparation, ensuring a delicious snack or appetizer for any occasion. The minced garlic and ginger create a savory base that infuses the meat with depth and aroma. Combined with chopped tomatoes and spring onions, the filling is fresh and well-balanced, providing a slight tang and subtle crunch. Whether you choose filo pastry or spring roll sheets, the buttery coating ensures a golden crispy finish that contrasts beautifully with the soft, juicy filling inside. Mutabbaq pairs excellently with refreshing dips such as yogurt-based sauces or tangy tamarind chutney, elevating its taste profile. It's great served as an appetizer at parties or as a hearty snack on its own. This recipe is versatile and sure to please a crowd looking for a flavorful and satisfying treat.

Ingredients

  • 500 g Mincemeat
  • 1.5 tbs minced Garlic
  • 1.5 tbs minced Ginger
  • 1 Egg
  • 1 large Tomato
  • 4 Spring Onions
  • 12 Filo Pastry
  • 1 1/2 cup 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

Begin by heating a frying pan over medium heat and adding a generous splash of oil. Sauté the minced garlic and ginger until fragrant and golden, releasing their wonderful aromas. Introduce the minced meat along with salt, paprika, cumin, allspice, turmeric, black pepper, and sugar to the pan. Stir well to combine, cooking the meat thoroughly until it turns brown and juicy. Once done, remove from heat and set aside to cool, allowing the flavors to meld. In a large mixing bowl, crack in the egg and combine it with chopped tomato and finely sliced spring onions. Add the cooled minced meat mixture to this and gently fold everything together, ensuring an even distribution of ingredients for a cohesive filling. Take two sheets of filo pastry or one spring roll wrap and lay them flat on your workspace. Brush the surface generously with melted butter to encourage a beautiful golden crust upon cooking. Spoon a good amount of filling onto the center of the pastry. Then, carefully fold the edges over the filling to form a neat parcel, sealing the edges with more melted butter to keep everything intact during cooking. Heat a frying pan with a little oil over medium heat for pan-frying. Add your parcels and cook them slowly, turning occasionally until all sides and edges are wonderfully golden brown and crisp. Alternatively, for a lighter finish, brush the parcels all over with melted butter and place them on a baking sheet. Bake in a preheated oven at 180°C (350°F) for 10-15 minutes, or until they achieve a delicate golden color. Serve the Mutabbaq warm, paired with your favorite dipping sauce like yogurt or chutney. Enjoy the burst of spices and textures with every bite. For best results, prepare the filling ahead to save time and ensure the meat is cooled completely before assembling the parcels to prevent soggy pastry.

Quick Info

Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Servings
6

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