Instructions

1. Sautéing the Onion

   In a skillet over medium heat, heat one tablespoon of oil, then add the onion and sauté until softened. · 3 min
2. Cooking the Meat

   Add the minced meat, salt, black pepper, and cumin, and cook stirring until the meat is fully browned and its juices have evaporated, then remove from heat and let cool aside. · 10 min
3. Preparing the Filling

   In a wide bowl, beat the eggs well, then add the cooled cooked meat, chopped leeks, diced tomatoes, and hot pepper if desired, and stir the filling gently until well combined.
4. Stuffing and Folding the Mutabbaq

   Spread out a pastry sheet and place a small reinforcement strip in the center, then spoon 3 to 4 tablespoons of filling into the middle, and fold the pastry edges inward to form a sealed square parcel.
5. Starting to Pan-Fry

   Lightly brush a griddle or non-stick pan with ghee and heat over medium-low heat, then place the mutabbaq parcels seam-side down first. · 2 min
6. Finishing Cooking

   Cook until the bottom turns golden brown and distinctly crisp, then flip to the other side and press gently so the eggs cook through and set completely. · 3 min
7. Slicing and Serving

   Remove the mutabbaq from the griddle, cut immediately into small squares, and serve hot with fresh lemon wedges and green chilies.

Nutrition / serving

Chef's tips