For pastry:
3 cups all purpose flour or 600 g

1 teaspoon salt

2 tablespoons sugar

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2 tablespoons vegetable oil

1¼ cups water or 300 ml

For stuffing:
2 tablespoons vegetable oil

500 g minced lamb

1 medium onion or 150 g, finely chopped

2 cloves garlic, crushed

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground cumin

½ cup water or 125 ml, hot

2 cubes MAGGI® Chicken Bouillon or 20 g

2 eggs, slightly beaten

½ cup spring onions or 40 g, chopped

1 small tomato or 100 g, peeled & diced


Preparation Mutabbag Bel Laham

Serves: 8 persons
Preparation time : 20 minutes
Cooking time : 20 minutes

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.

Heat Vegetable Oil in a sauce pan, add Minced Meat and lightly brown, add Onions, Garlic and spices and sauté until meat is fully cooked and onions are translucent.

Add Water, MAGGI® Chicken Bouillon and simmer on medium heat until all liquid is absorbed.

Add beaten Eggs, Green Onions, and Tomatoes and mix, insuring an even distribution of all ingredients.

Divide dough into golf size balls and roll out each piece into a thin flat layer

Place a spoonful of the filling in the center of the dough and fold over the edges to form a square shape.

Gently pan fry each stuffed pastry about 2 minutes on each side or until golden.