My Art of Cooking

Tried and Tested

Archive for the category “Arabic”


Mutabaq is a stuffed pan-fried bread which is commonly found in the middle east, especially Saudi Arabia. The word Mutabaq is derived from Mutabbag which means folded in Arabic. Crispy, flaky and chewy roti stuffed with spiced ground beef and egg filling. Its great for a quick lunch or  dinner and even for Iftar. Its filling, delicious and a complete meal.

Mutabaq 1

Ingredients for dough

  •  3 cups all purpose flour
  • ¾ cup water
  • 1/3 cup oil
  • 1 tsp salt
  • 1 Egg
  • Extra oil

Ingredients for filling 

  • 1 medium onion, finely chopped
  • 1 green chilly, finely chopped
  • 2 tsp ginger, grated
  • 1 tsp garlic, finely chopped
  • 400 gms ground meat
  • 2 tomatoes, finely diced
  • ½ tsp red chilli powder
  •  ½ tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp black pepper
  • 1 cup finely chopped, Spring onions
  • 1 tomato (remove pulp), finely diced
  • ½ green capsicum, finely diced
  • olives optional
  • 3 eggs
  • 1 tspn salt
  • 3 tbsp + for frying



  1. Mix all ingredients and knead well, about 10 minutes. Dough should be soft and slightly sticky.
  2. Cover and let rest the dough sit for 30 minutes.
  3. Make 6 to 7 equal balls, coat generously with oil to prevent from drying and easy handling.
  4. Cover and rest the balls about 30 minutes for easy rolling.


  1. In a pan, heat oil. Add onions and fry until translucent.
  2. Add green chili, garlic and ginger, sauté for a minute or 2.
  3. Add meat mince and sauté on high heat for 2-3 minutes.
  4. Add chopped tomatoes, chilli powder, cumin powder, coriander powder, black pepper powder and salt. Cook for few minutes until cook through and all the water dries out.
  5. Remove from heat and let it cool.
  6. Lightly beat eggs in a large bowl. Add chopped green onions, diced tomato, capsicum, olives, cheese, and cooked meat mixture. Stir until combined.


  1. Divide the dough in 7 equal balls
  2. Grease and flatten one ball and roll out the ball into paper thin circle.
  3. Place one potion of the prepared filling in the centre of the rolled out dough and spread it gently leaving approx 3 inches towards the edge .
  4. Gently fold the edges to to seal the filling and form a rectangle.
  5. Gently lift the mutabaq and place on hot griddle. Allow it cook until golden brown spots appear. Drizzle some oil and fry until cooked from one side.
  6. Gently flip, drizzle some oil and cook.
  7. Do not cook it on very high heat as it might burn the mutabbaq.
  8. Take it off the griddle. Repeat the same for all the balls.
  9. Cut and serve hot mutabbaq with any sauce of your choice.

These can be baked as well. After assembling,  bake in preheated oven at 220 till golden brown.

Mutabaq 2


Stuffed Zucchini Boats

Stuffed Zucchini Boats
  • 4 medium zucchini, halved
  • 500 gr ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, finely minced or pressed
  • 1 tbsp Worcestershire sauce
  • 1 jalapeno, finely chopped


  • 16 ounces tomato sauce
  • 1 medium onion, chopped
  • 1 tsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1 cups shredded cheddar and mozzarella cheese
  • Chopped cilantro and green onions for garnish


  1. Preheat the oven to 425 degrees F.
  2. Scoop out the center of each zucchini, discarding the seeds and leaving the outer zucchini flesh about 1/4-inch thick, forming little zucchini boats. Sprinkle the cut side of each zucchini with a little bit of salt (a pinch for each zucchini half). Set aside while preparing the filling.
  3. In a large, 12-inch nonstick skillet, add half cup of onion and saute till translucent add chopped garlic and give it a good stir.
  4. Add the ground  beef and cook over medium heat with salt and pepper, breaking the meat into little pieces as it cooks. Once cooked all the way through, drain any excess grease, except for 1-2 teaspoons, add worcestershire sauce and chopped jalapeno. Mix well; scrape the meat to a plate.
  5. Return the skillet to medium heat and add the onion, and garlic. Cook the mixture until the onion has softened and turned translucent, 4-5 minutes.
  6. Stir in the tomato sauce, chili powder, cumin, sugar, oregano, and coriander. Bring the mixture to a simmer and cook for 5 minutes.
  7. Lightly grease a 9X13-inch baking pan with nonstick cooking spray. Ladle in about 1/3 cup of the sauce and spread across the bottom of the pan.
  8. Stir the cooked meat into the remaining sauce in the skillet.
  9. Scoop an even amount of the meat and sauce mixture into each zucchini boat, piling it on.
  10. Cover the baking dish with a layer of lightly greased foil and bake for 15 minutes. Uncover and layer the cheese over the top. Bake for about 20 minutes more until the zucchini is fork tender.
  11. Sprinkle the chopped cilantro and green onions on top and serve with saffron rice.

Stuffed Zucchini Boats

Shish Taouk

Shish Taouk

Shish Taouk


  • 1/4 cup lemon juice
  • 1/4 cup vegetable oil
  • 1/4 cup plain yogurt
  • 4 cloves garlic, minced
  • 2 tsp tomato paste
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1/4 tsp white pepper
  • 1/4 teaspoon ground allspice
  • 1/4 tsp ground cinnamon
  • 1 tsp Paprika powder
  • 1/2 kg skinless, boneless chicken breast halves – cut into 2 inch pieces
  • 2 red onions, cut into large chunks
  • 4-5 mixed red, yellow, green bell peppers, cut into large chunks
  • 8 – 12″ wooden skewers, soaked before threading
Shish Taouk

Shish Taouk


  1. Whisk together the lemon juice, vegetable oil, plain yogurt, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and paprika in a large bowl; add the chicken and toss to coat.
  2. Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours.
  3. Thread the chicken, onions, and pepper onto metal skewers. Cook on preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes each side or can be grilled on stove top or shallow fry in 3-4 tbsp oil.
  4. Serve hot on rice bed or with pitta bread.
Shish Taouk

Shish Taouk


Meat Pies

Meat Pies

Meat Pies


For the crust
  • 4 cups all purpose flour
  • 1 1/2 cups milk
  • 1/4 cup vegetable oil
  • 1 tsp salt
  • 2 tsp sugar
  • 1 tbsp active dry yeast
For meat mixture
  • 1 lb ground beef
  • 1 yellow bell pepper(optional)
  • 1 green bell pepper (optional
  • 1 tomatoe
  • 1 large onion
  • 2 cloves garlic
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp chili flakes
  • 1 tsp ground cumin
  • 1 handful of parsley
  • 1 tsp sumac


  1. Warm the milk in the microwave so that it’s lukewarm. Add sugar and yeast to milk, mix and let it rest until yeast dissolves.
  2. In the bowl of your mixer add all dough ingredients using the dough hook mix for a couple minutes. Use enough water to make a pilable dough.Place the dough in an oiled bowl, cover with damp towel and let sit for an hour or two until it doubles in size.
  3. Place all the meat mixture ingredients, minus meat, in food processor and pulse until it resembles salsa. Pour the salsa mixture over the meat and mix thoroughly.
  4. Preheat oven to 500 F degrees.
  5. Roll out the dough into a large circle. Cut round with a cookie cutter and on each round place a generous amount of filling. Pinch the two opposite ends of the circle ant then the two oppsing other ends.
  6. Line up the pies on a baking sheet. Heat the oven to 500F and bake for about ten minutes until the pies are golden and the meat is cooked.
  7. Serve warm or at room temperature with some yogurt salad if desired.
Meat Pies

Meat Pies

Post Navigation

%d bloggers like this: