Homemade Beef Murtabak: Crispy Layers, Savory Filling!

beef

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner, while ground turkey is often more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a great egg substitute for binding.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often less expensive.

Mix white flour, olive oil, egg, salt, and water to form a dough ball, kneading for 2-3 minutes.

Cover the dough and let it rest for about 30 minutes.

In a non-stick pan, heat olive oil and add lean ground beef, cooking until browned.

Add chopped onions and ginger-garlic paste, cooking until rawness is gone.

Stir in black pepper, ground cumin, ground coriander, chili powder, and salt, cooking until aromatic.

Create a well in the mixture, add tomato paste, and mix until cooked out.

Add chopped tomatoes and cook for 4-5 minutes until softened, then stir in chopped green onions.

Let the filling cool to room temperature before using.

Divide the dough into four portions and roll each into a smooth ball.

Roll each dough ball into a thin square on a lightly oiled surface.

Place filling in the center of the square, leaving space to fold the edges.

Fold the edges over the filling to seal, pressing out air bubbles.

In a cast iron pan, heat olive oil and place the mutaba presentation side down, cooking until golden brown.

Flip and cook the other side until golden brown, adjusting heat as necessary.

Cut the cooked mutaba into squares and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens