Saudi Mutabbaq (Stuffed Pan-Fried Meat and Egg Parcels)Middle Eastern

Saudi Mutabbaq (Stuffed Pan-Fried Meat and Egg Parcels)

Soft dough stretched paper thin, filled with spiced minced meat, leek and beaten egg, folded into square parcels and pan-fried until crisp. A street snack of Jeddah and Makkah.

85+ waiting: Plus 2 hours of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
6Servings
mediumDifficulty

Makes: 6 parcels

Prep:
40 minutes
Cook:
45 minutes
Waiting:
2 hours (The dough rests for 2 hours)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 6done
Set up your tools

Heavy skillet, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Dough

    2 hours and 10 minutes

    For the dough, mix the flour, whole wheat flour, baking powder and 3 g of the salt. Add the egg, 45 ml of the oil and the water little by little and knead for 8 minutes into a soft, smooth dough. Divide into 6 balls, roll them in the last 15 ml of the dough oil, cover and rest for 2 hours.

    Success cue

    Soft balls that stretch without tearing.

  2. 02

    Meat

    10 minutesMedium heat

    For the filling, heat 15 ml of the oil in a pan and cook the chopped onion and garlic on medium heat for 4 minutes. Add the beef and cook for 6 minutes, breaking it up, until no pink remains.

    Success cue

    Browned, crumbly meat with no pink left.

  3. 03

    Filling

    30 minutesLow heat

    Stir in the hot chili powder, turmeric, cumin, coriander, black pepper, the salt and the chopped tomato. Cover and cook on low heat for 10 minutes until dry, then spread it on a plate to cool for 20 minutes.

    Success cue

    A dry filling with no liquid in the pan.

    Watch out

    Warm filling makes the thin dough tear.

  4. 04

    Leek and eggs

    5 minutes

    Mix the finely sliced leek into the cooled meat and beat the eggs in a separate bowl.

    Success cue

    Green leek spread evenly through the meat.

  5. 05

    Shaping

    15 minutes

    Brush the counter with a little of the remaining oil. Press a dough ball flat and stretch it with oiled hands into a very thin sheet about 40 cm wide. Spoon a sixth of the filling into the middle, pour over a sixth of the eggs and fold the four sides over into a square parcel.

    Success cue

    A neat square with the dough see-through at the edges.

    Watch out

    Work gently; a hole lets the egg run out.

  6. 06

    Frying

    30 minutesMedium heat

    Heat a little of the remaining oil in a wide pan on medium heat and cook each parcel for 4 to 5 minutes, turning once, until golden and crisp on both sides. Cut into squares and serve hot.

    Success cue

    Golden, crisp layers and set egg inside.

    Watch out

    The egg inside must set fully; press the centre, it should feel firm.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

A long rest relaxes the gluten, so the dough stretches almost see-through and fries into crisp layers.

  • • Oil, not flour, on the counter and your hands lets the dough stretch thin without sticking.
  • • Add the egg to each parcel just before folding so the filling stays thick.

Common mistakes

  • • Using a wet filling, which soaks the thin dough and makes it tear.
  • • Frying on high heat, so the outside browns before the egg inside sets.

Substitutions

  • • Instead of leek: spring onions, the same weight
  • • Instead of ground beef: minced chicken, cooked for 2 minutes less

Serving ideasServe hot with lemon wedges, a green salad and pickled chillies.

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 545
Protein
26.6g
Carbs
40.2g
Fat
30.8g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Egg, Wheat / gluten

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Is Saudi mutabbaq the same as mutabbaq zubaidi?

No. Saudi mutabbaq is a fried dough parcel with meat and egg. Kuwaiti mutabbaq zubaidi is a rice dish layered with fried pomfret; they share only the name, which means layered.

Why did my dough tear while stretching?

It did not rest long enough or there was too little oil. Cover it and give it another 30 minutes, and keep your hands and the counter well oiled.

Can I use spring onion instead of leek?

Yes, many home cooks do. Leek is the classic street version and is a little sweeter; spring onion gives a sharper bite.

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