- 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
INGREDIENTS
Mutabbag Bel Laham with
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
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
Mutabbag Bel Laham with
- Energy 556 (Kcal)
- Protein 20 (g)
- Total Fat 24 (g)
REVIEWS
Mutabbag Bel Laham with