Crisp on the outside, tender and savory on the inside — mutabbaq is the kind of dish that feels as satisfying to eat as it is impressive to serve. Each golden parcel is packed with spiced beef, melty cheese, and fresh herbs, wrapped in a flaky, pan-fried shell that delivers texture and flavor in every bite.
Ingredient Breakdown
Using frozen paratha as the base makes this recipe both accessible and delicious. These pre-rolled, flaky dough sheets stretch easily, fry up to a crisp finish, and save time without sacrificing texture. Their buttery layers provide the perfect envelope for a flavorful filling.
The filling is a rich, well-balanced blend of beef mince, tomatoes, green peppers, spring onions, and leeks. This medley of ingredients creates a contrast between savory meat and fresh, vegetal sweetness. The addition of shredded mozzarella and cheddar gives the filling a creamy, melty quality, while eggs help bind everything together for a cohesive texture.
The seasoning is what transforms this dish into something memorable. Ground cinnamon adds warmth and depth, while cumin provides a subtle earthiness. A generous pinch of salt and pepper rounds out the profile, ensuring every bite is richly seasoned and aromatic.
Step-by-Step Preparation Guide
Begin by sautéing onions in a skillet until soft and fragrant. Once translucent, the minced beef is added and cooked until browned and fully done, broken into small crumbles for an even texture. A touch of cinnamon, salt, and pepper infuses the meat with just the right amount of spice and depth. Let the mixture cool completely before moving to the next step — this ensures the eggs won’t scramble when added later.
Once cooled, the cooked beef is combined with finely diced tomatoes, crisp green peppers, chopped spring onions, and tender leeks. Eggs are mixed in to hold everything together during cooking, and a sprinkle of cumin enhances the blend with warmth and spice. The mixture should be moist but not wet, cohesive but still textured.
To prepare the dough, lightly oil your workspace and gently stretch one thawed paratha sheet into a large, thin square. The center should remain slightly thicker than the edges to support the weight of the filling. Handle the dough gently — over-stretching can cause it to tear and leak during cooking.
Add a generous spoonful of the prepared filling to the center of the stretched dough, followed by a handful of shredded cheese. Carefully fold each corner of the dough inward, overlapping slightly, to form a tight, sealed square. This technique ensures the filling remains secure during frying.
Heat oil in a non-stick skillet over medium heat and place the folded mutabbaq seam-side down. Cook each side until deeply golden and crisp, ensuring the filling is warmed through and the cheese inside is melted to perfection. Repeat the process for the remaining dough and filling.
Recipe Tips & Frequently Asked Questions
How to prevent the dough from tearing while stretching:
Lightly oil your hands and work surface. Stretch slowly and evenly, focusing on pulling from the edges while keeping the center slightly thicker.
Balancing moisture in the filling so the mutabbaq doesn’t get soggy:
Let the beef mixture cool before adding eggs and fresh vegetables. Avoid overly juicy tomatoes or excess liquid.
Choosing the right cheese blend for flavor and meltability:
A combination of mozzarella for stretch and cheddar for flavor gives the perfect balance of texture and taste.
Making ahead:
Prepping the filling or folding parcels in advance:
You can prepare the filling up to 24 hours ahead and refrigerate it. Fully folded mutabbaqs can be stored in the fridge and pan-fried when ready to serve.
Can I bake mutabbaq instead of pan-frying it?
Yes, bake at 400°F (200°C) until golden and crisp, brushing the tops with oil or butter before baking.
What can I use instead of frozen paratha dough?
Homemade roti dough, puff pastry sheets, or spring roll wrappers can work, though texture and cooking times may vary.
How do I keep the mutabbaq crispy for serving later?
Keep them on a wire rack after frying to prevent sogginess and reheat in a dry skillet before serving.
Can I freeze the filled mutabbaq before cooking?
Absolutely. Place uncooked parcels between sheets of parchment paper, freeze in an airtight container, and cook directly from frozen, adjusting cooking time as needed.
What to Serve With This Recipe
A wedge of lemon squeezed over a hot mutabbaq adds brightness that cuts through the richness. It’s a simple but essential touch.
For dipping, garlic yogurt sauce brings cooling contrast, while tahini dip adds creaminess and depth. Spicy chili sauce is perfect for those who want a fiery edge.
To round out the plate, serve mutabbaq alongside a crisp cucumber-tomato salad, tangy pickled vegetables, or a light soup. These accompaniments balance the savory, crispy parcels and create a complete and satisfying meal.
Creative Variations
Swap the beef for ground chicken or lamb to suit your taste or dietary preferences. Each brings its own richness and nuance to the filling.
For a vegetarian version, use sautéed mushrooms, crumbled paneer, or wilted spinach with spiced chickpeas. The same seasoning base can be used for equally bold flavors.
Add a layer of harissa, green chutney, or hummus before folding for an extra punch of spice or creaminess. You can also experiment with sweet versions using nutella, bananas, and a sprinkle of cinnamon sugar for a dessert-style twist.
Mutabbaq is a flavorful, crisp-fried treat with a rich filling that satisfies on every level. From its flaky exterior to its savory center, it’s a dish that’s easy to prepare yet feels special and impressive.
Perfect for entertaining, family dinners, or cozy nights in, this recipe invites creativity and customization. Keep a pack of frozen parathas on hand, and you’re never far from your next golden, cheesy, spiced masterpiece.
Ingredients
5 frozen paratha dough sheets, thawed
Vegetable oil, for shaping and cooking
Filling
300 g beef mince
10 g chopped onions
50 g finely diced, deseeded tomatoes
40 g finely diced green peppers
25 g chopped spring onions
25 g chopped leeks (green part only)
2 eggs
200 g shredded mozzarella and cheddar cheese mix
¼ tsp ground cinnamon
½ tsp ground cumin
Salt and black pepper, to taste
Lemon wedges, for serving
Instructions
In a skillet over medium heat, warm a small amount of oil and sauté the chopped onions until soft and translucent. Add the minced beef and cook thoroughly, breaking it up with a spatula until browned and no longer pink. Season with salt, black pepper, and cinnamon. Once cooked, remove from heat and let it cool to room temperature.
In a large mixing bowl, combine the cooled beef with diced tomatoes, green peppers, spring onions, and leeks. Crack in the eggs, sprinkle in the cumin, and add more salt and pepper if needed. Mix everything well until the filling is fully blended.
On a clean surface lightly greased with vegetable oil, take one paratha sheet and stretch it gently using your hands into a large square. Keep the center slightly thicker to support the filling and avoid tearing during folding.
Spoon about 60 ml of the prepared filling into the center of the stretched dough. Top with a handful of shredded mozzarella and cheddar cheese mix. Carefully fold each corner of the dough inward over the filling, forming a sealed square parcel.
Preheat a non-stick pan over medium heat and add a touch of oil. Place the folded mutabbaq seam-side down in the pan and cook until golden and crisp, then flip and cook the other side to the same golden hue.
Repeat the process for the remaining paratha sheets and filling. Serve hot with fresh lemon wedges on the side for a bright, citrusy contrast.
Mutabbaq Recipe
Ingredients
- 5 frozen paratha dough sheets thawed
- Vegetable oil for shaping and cooking
Filling
- 300 g beef mince
- 10 g chopped onions
- 50 g finely diced deseeded tomatoes
- 40 g finely diced green peppers
- 25 g chopped spring onions
- 25 g chopped leeks green part only
- 2 eggs
- 200 g shredded mozzarella and cheddar cheese mix
- ¼ tsp ground cinnamon
- ½ tsp ground cumin
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- In a skillet over medium heat, warm a small amount of oil and sauté the chopped onions until soft and translucent. Add the minced beef and cook thoroughly, breaking it up with a spatula until browned and no longer pink. Season with salt, black pepper, and cinnamon. Once cooked, remove from heat and let it cool to room temperature.
- In a large mixing bowl, combine the cooled beef with diced tomatoes, green peppers, spring onions, and leeks. Crack in the eggs, sprinkle in the cumin, and add more salt and pepper if needed. Mix everything well until the filling is fully blended.
- On a clean surface lightly greased with vegetable oil, take one paratha sheet and stretch it gently using your hands into a large square. Keep the center slightly thicker to support the filling and avoid tearing during folding.
- Spoon about 60 ml of the prepared filling into the center of the stretched dough. Top with a handful of shredded mozzarella and cheddar cheese mix. Carefully fold each corner of the dough inward over the filling, forming a sealed square parcel.
- Preheat a non-stick pan over medium heat and add a touch of oil. Place the folded mutabbaq seam-side down in the pan and cook until golden and crisp, then flip and cook the other side to the same golden hue.
- Repeat the process for the remaining paratha sheets and filling. Serve hot with fresh lemon wedges on the side for a bright, citrusy contrast.
