DinnerSaudi ArabianMedium

Saudi Mutabbaq with Spiced Beef and Egg Filling

Enjoy savory Saudi mutabbaq, a stuffed pancake with spiced beef and egg, cooked to crispy perfection in just 40 minutes.

About This Recipe

Mutabbaq is a popular street food in Saudi Arabia, known for its crispy exterior and savory filling. This version features spiced beef and egg for a hearty meal.

Mutabbaq, originating from Saudi Arabia, is a stuffed pancake that has become a beloved street food across the region. Traditionally, it is filled with a variety of ingredients, often featuring spiced meats and vegetables, making it a versatile dish for any time of day.

This cooking method is ideal for achieving a crispy texture while keeping the filling tender and flavorful. The quick frying process allows the outer dough to develop a golden crust, providing a contrast to the savory mixture inside.

Expect a satisfying crunch when you bite into the mutabbaq, followed by the warm, spiced beef and egg filling. A common pitfall is overcooking the filling, which can lead to dryness; ensure it remains juicy before sealing the dough.

Serve mutabbaq alongside a fresh salad or a tangy dipping sauce to enhance the flavors. Pairing it with a refreshing mint tea can also complement the richness of the dish.

Why This Recipe Works

Crispy Texture: Frying the mutabbaq ensures a satisfying crunch on the outside.
Flavorful Filling: The combination of spices in the beef enhances the overall taste profile.
Versatile Dish: Mutabbaq can be filled with various ingredients to suit your taste.

Chef's Pro Tip: Keep the filling moist by not overcooking the beef before sealing the mutabbaq.

Pinar - MsPinaQ

2026-10-01

Recipe by MsPinaQ

0(0 reviews)

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Servings

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Directions

1
In a bowl, mix flour, salt, and water to form a smooth dough. Cover and let it rest for 15 minutes.
2
In a skillet, heat 1 tablespoon of oil over medium heat. Sauté onion until translucent, then add garlic and ground beef.
3
Cook beef until browned, then stir in cumin, coriander, black pepper, cayenne, and parsley. Set the mixture aside.
4
Divide the dough into four balls. Roll each ball into a thin circle, about 10 inches wide.
5
Place a portion of the beef mixture and a tablespoon of beaten egg in the center of each circle, fold and seal the edges.
6
Heat the remaining oil in the skillet over medium heat. Fry each mutabbaq until golden brown and crispy, about 4-5 minutes per side.
7
Remove from skillet and let drain on paper towels. Cut into wedges and serve warm.