Mutabbaq

Method

1. Mix the flour and salt in a bowl, add the water a little at a time and bring it together, then knead for 5 min until soft and smooth, like an earlobe. Divide into one ball per serving, coat each well with oil, cover and rest for 30 min. Resting relaxes the gluten so the dough stretches thin without tearing.

   Add in this stepPlain (all-purpose) flour 160 gSalt (for the dough) ½ tspLukewarm water 100 mlNeutral oil (dough, stretching and frying the meat) 0.6 tbsp

2. Heat oil in a 24 cm pan over medium heat and cook the onion for 4 min until translucent. Add the beef, breaking it up with a spatula, plus the baharat, pepper and salt, and cook for 6 min until no pink remains and the liquid has almost gone. Spread it on a wide plate and let it cool completely; hot meat would start cooking the egg and tear the dough.

   Add in this stepNeutral oil (dough, stretching and frying the meat) 0.9 tbspSmall onion, finely chopped 1Minced beef 160 gBaharat (Arabic spice mix) 1 tspBlack pepper ½ tspSalt (for the filling) ½ tsp

   medium heat

3. Add the spring onions, tomato and chilli to the cooled meat, crack in the eggs and mix well. Do this just before stretching, so the tomato doesn't make the filling watery.

   Add in this stepSpring onions, finely sliced 4Tomato, seeded and finely diced 1Green chilli, seeded and chopped (optional) 1Eggs 2

4. Oil a clean work surface (or the back of a large tray) generously, put a ball of dough on it and flatten it with your palm. With oiled hands, gently pull the edges outward all round until it is about 40 cm across and thin enough to see the surface through it. A few small holes are fine.

   Add in this stepNeutral oil (dough, stretching and frying the meat) 1½ tbsp

5. Spread one portion of filling (the filling divided by the number of balls) in the centre in a square about 15 cm wide. Fold the top, bottom, then left and right edges over it to make a square parcel, and press the folds lightly so the egg doesn't leak.

6. Melt one portion of ghee in a 26 cm · 2× wide, flat pan (the number is how many you fry one after another) over medium heat. Lay the parcel in folded side down and fry for 3 min, flip with a wide spatula and fry for 3 min more, until golden on both sides and crisp at the edges. It is done when the centre feels firm when pressed and no liquid egg comes out. Cut into squares and serve hot.

   Add in this stepGhee (for frying) 2 tbsp

   medium heat