Mutabbaq
Street vendors in the Eastern Province offer a fried version
of mutabbaq, a filled, hot savory more likely to be baked if
made by a housewife in Hijaz, where it originated. In either
case, mutabbaq has many, many layers of tissue-thin pastry,
all folded around a filling of ground meat, chopped onions,
minced kurrath, a long green leaf of the garlic family, and
beaten eggs. There's also a banana-filled mutabbaq which
Malaysian Muslims took back to their homeland after
discovering it during their pilgrimage to Mecca.
Stuffed Pastry Squares (Al-Motubug)
6 cups flour 2 eggs beaten with 1/2 cup corn oil 2 bundles
leeks (medium sized) 1 teaspoon ground black pepper 1 1/2
lbs ground beef water 3 eggs (beaten) salt 3 onions
(finely chopped)
Sift flour, add the water and salt a little at a time,
mixing dough until it becomes soft but pliable. Divide the
dough into ten pieces, knead each piece well. Place on a
tray sprinkled with a little water and let rise for at least
one hour. Put ground beef in a saucepan with chopped onion,
black pepper and salt. Stir over medium heat until cooked.
Set aside until cool. Chop leeks and wash several times
through a strainer; drain and put on a paper towel until
excess water is absorbed. Add to ground beef.Take a piece of
dough and cover in flour, roll out, place over back of hands
and stretch until dough becomes quite thin. Place dough on
worktop and trim uneven edges. Brush two tablespoons of egg
and oil mixture over dough surface. Fold to form smaller
squares. Place in frying pan or griddle over medium heat
with one tablespoon of oil. Place pastry squares in pan and
fry on both sides until golden brown. Repeat above method
using five of the remaining pieces. With piece number six
repeat as above to the folding stage. Place one fried pastry
square in the center of the unfolded piece, cover generously
with ground beef and three tablespoons of beaten egg. Fold
into a square. Remember to sprinkle oil and egg mixture
between layers. Fry in 3 tablespoons of oil over medium heat
until both sides are golden brown. Repeat using remaining
four pieces of dough. Serve hot. Serves 10-12.
Recipe from "Saudi Arabia Magazine" (an official
publication of the Information Office of the Royal Embassy
of Saudi Arabia),
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