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INGREDIENTS

Mutabbag Bel Laham with

  • For Pastry:
  • 3 cups All purpose flour
  • 1 teaspoon Salt
  • 2 tablespoons Sugar
  • 2 tablespoons Vegetable oil
  • 1.25 cups Water
  • For Stuffing:
  • 2 tablespoons Vegetable oil
  • 500 g minced lamb
  • 1 medium Onion
  • 2 cloves Garlic
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cumin
  • 1 cup Water
  • 2 cubes MAGGI Chicken Stock
  • 2 Eggs
  • 1 cup Spring onions
  • 1 small Tomato
HOW TO PREPARE

Mutabbag Bel Laham with

1
In a mixing bowl, combine Flour, Salt and Sugar, adding Oil and Water gradually until smooth and soft dough is formed. Cover and rest in a warm place.
2
Heat Vegetable Oil in a saucepan, add Minced Meat and lightly brown, add Onions, Garlic and spices and sauté until meat is fully cooked and onions are translucent.
3
Add Water, MAGGI Chicken Stock and simmer on medium heat until all liquid is absorbed.
4
Add beaten Eggs, Green Onions, and Tomatoes and mix, insuring an even distribution of all ingredients.
5
Divide dough into golf size balls and roll out each piece into a thin flat layer
6
Place a spoonful of the filling in the center of the dough and fold over the edges to form a square shape.
7
Gently pan fry each stuffed pastry about 2 minutes on each side or until golden.
NUTRITIONAL INFORMATION

Mutabbag Bel Laham with

  • Energy 556 (Kcal)
  • Protein 20 (g)
  • Total Fat 24 (g)
REVIEWS

Mutabbag Bel Laham with

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