Murtabak Recipe | How to Make Murtabak | Mutton Murtabak Recipe | Motabbaq | Matabbak | Muttabak

minced meat

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a cost-effective and plant-based protein alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free while salt is an inexpensive seasoning.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds ingredients.

Heat a pan and add mutton minced meat.

Add finely chopped spring onions to the pan with the mutton.

Crack 2 eggs into the mixture.

Add 1 teaspoon salt and black pepper powder to taste.

Mix all the ingredients thoroughly until combined.

Prepare the dough by mixing 2 tablespoons ghee with warm water and knead until soft.

Cover the dough and let it rest for about 1 hour.

Divide the dough into medium-sized balls, about three in total.

Roll each ball out as thin as possible.

Place the stuffing mixture in the center of the rolled dough.

Fold the edges of the dough over the stuffing to seal it completely.

Heat the tawa (griddle) on high flame, then reduce to low flame.

Grease the tawa with a little ghee before placing the stuffed dough on it.

Cook until one side is well done, then apply ghee on top and flip it over.

Poke holes in the murtabak with a toothpick to release any trapped air.

Cook until both sides are crispy and golden brown.

Remove from the tawa and place on a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens