📝 About This Recipe
Hailing from the ancient walled city of Harar, this savory stuffed pastry is a magnificent fusion of Ethiopian soul and Arabian influence. Thin, elastic dough is stretched to transparency and folded over a spiced filling of minced meat, leeks, and eggs, then seared until shatteringly crisp. It is a beloved street food and tea-time staple that captures the vibrant, cosmopolitan history of the Harari people in every buttery bite.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 cup Warm water (adjust as needed for a soft dough)
- 2 tablespoons Vegetable oil (for the dough mix)
- 1 teaspoon Salt
- 1/2 cup Ghee or melted butter (for stretching and layering)
The Savory Filling
- 500 grams Ground beef or lamb (lean)
- 1 large Red onion (finely minced)
- 2 medium Leeks (white and light green parts only, finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1 tablespoon Berbere spice blend (adjust based on heat preference)
- 1/2 cup Fresh cilantro (finely chopped)
- 4 large Eggs (beaten, to bind the filling)
- 2 pieces Green chilies (seeded and minced)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour and salt. Gradually add the warm water and 2 tablespoons of oil, mixing by hand until a shaggy dough forms.
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2
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth, elastic, and non-sticky. This development of gluten is crucial for stretching it later.
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3
Divide the dough into 6-8 equal-sized balls. Coat each ball generously with oil or ghee, place them in a bowl, cover with a damp cloth, and let rest for at least 30 minutes (1 hour is better).
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4
While the dough rests, prepare the filling. Heat a large skillet over medium-high heat and brown the ground meat until fully cooked, breaking it into very small crumbles.
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5
Add the minced onions, garlic, and ginger to the meat. Sauté for 5 minutes until the onions are translucent and fragrant.
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6
Stir in the Berbere spice, salt, pepper, and chopped leeks. Cook for another 3 minutes until the leeks have softened slightly but still retain some texture. Remove from heat and let the mixture cool completely.
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7
Once the meat mixture is cool, stir in the chopped cilantro and the beaten eggs. The eggs will act as the 'glue' that sets the filling inside the pastry during frying.
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8
To assemble, grease a large, flat work surface with ghee. Take one dough ball and flatten it with your palm. Use your fingers to gently pull and stretch the edges outward until the dough is paper-thin and nearly transparent (like phyllo).
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9
Place about 3-4 tablespoons of the filling in the center of the stretched dough, spreading it into a flat square shape.
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10
Fold the sides of the dough over the filling—top, bottom, then the sides—to create a neat, square envelope. Ensure the filling is fully enclosed.
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11
Heat a flat griddle or non-stick skillet over medium heat and brush with a little ghee.
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12
Carefully lift the Mutabak and place it seam-side down on the hot griddle. Fry for 3-4 minutes per side, pressing down gently with a spatula, until the pastry is golden brown and the egg inside has set.
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13
Repeat with the remaining dough and filling. Keep the finished pastries warm in a low oven if serving a crowd.
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14
Cut each square into four smaller squares or triangles and serve immediately while the exterior is still crunchy.
💡 Chef's Tips
The secret to a great Mutabak is the rest time; don't skip it or the dough will snap when you try to stretch it. If you find stretching the dough by hand difficult, you can use a rolling pin to get it as thin as possible, then pull the edges gently. Make sure the meat filling is completely cool before adding the eggs and placing it on the dough, otherwise the steam will tear the thin pastry. For a vegetarian version, substitute the meat with sautéed mushrooms or a mix of crumbled tofu and extra leeks. Use a cast-iron skillet if available; it provides the most even heat and the best 'crunch' to the dough.
🍽️ Serving Suggestions
Serve hot with fresh lemon wedges to squeeze over the pastry; the acid cuts through the richness beautifully. Pair with a side of 'Awaze' (an Ethiopian chili paste) for those who want an extra spicy kick. Enjoy as a mid-afternoon snack with a cup of traditional Harari coffee or spiced black tea. Accompany with a simple side salad of tomatoes, cucumbers, and red onions dressed in lime and olive oil. A dollop of Greek yogurt or labneh on the side makes for a cooling dip.