MUTTABAQ SAMAK

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based protein alternative, while canned tuna is more affordable.

murtabak dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought pastry

Whole wheat dough adds fiber, while store-bought saves time.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and healthier, while jalapeños are often cheaper.

Prepare the murtabak dough by mixing flour, water, and a pinch of salt until smooth; let it rest for 30 minutes.

Finely chop the onions, garlic, and green chilies; sauté in a pan with vegetable oil until soft, about 5 minutes.

Add the fish fillets to the pan, breaking them apart; cook until opaque, about 5-7 minutes.

Stir in chopped coriander, cumin, salt, black pepper, and lemon juice; remove from heat and let cool slightly.

Roll out the murtabak dough into thin circles on a floured surface.

Place a portion of the fish mixture in the center of each dough circle, fold the edges over to seal.

Heat oil in a large skillet over medium heat; place the filled murtabak in the skillet.

Cook until golden brown on both sides, about 3-4 minutes per side.

In a bowl, beat an egg and brush it over the murtabak for a golden finish.

Remove from the skillet and let cool slightly before slicing.

Serve with a side of shredded cabbage, carrots, and diced tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens