Mutabbaq

Method11 steps

1. 1

   Step 1: Measure the combined garlic-and-ginger mixture to one and a half tablespoons total, and keep it ready for the filling pan.

   Uses 1½ tbsp mashed garlic-and-ginger mixture, combined total

2. 2

   Step 2: Heat some of the separate filling oil in a frying pan. Fry all the actual mashed garlic-and-ginger mixture first, then add all the raw minced meat (500 g) and all the salt (1 tsp), paprika (1 tsp), ground cumin (1 tsp), allspice (1 tsp), turmeric (1 tsp), black pepper (1 tsp) and sugar (1 tsp). Break up and cook the meat until fully cooked, reaching at least 74°C / 165°F throughout.

   Uses All the prepared combined mixture · Some cooking oil for sautéing the garlic-ginger mixture and meat · 500 g raw minced meat · 1 tsp salt · 1 tsp paprika · 1 tsp ground cumin · 1 tsp ground allspice · 1 tsp ground turmeric

3. 3

   Step 3: Transfer the actual fully cooked spiced meat to a bowl and let it cool enough to mix with the egg. Refrigerate promptly if assembly is delayed.

   Uses All the cooked filling

4. 4

   Step 4: Beat the egg (1) in a large clean bowl. Wash and chop the tomato (1 large), and trim, wash and chop the green parts of all four spring onions. Add both chopped vegetables to the beaten egg.

   Uses 1 egg, beaten in step 4 · 1 large tomato, chopped in step 4 · Green parts of all four spring onions

5. 5

   Step 5: Mix all the actual cooled cooked minced meat through the beaten egg, chopped tomato and spring-onion greens to form one parcel filling. Keep it chilled if wrapping is delayed.

   Uses The complete egg-vegetable bowl · All the actual cooled cooked meat

6. 6

   Step 6: Lay out the twelve filo sheets as six pairs, two sheets per parcel. Keep the unused pairs covered while working so they do not dry out.

   Uses 12 filo pastry sheets for six two-sheet parcels

7. 7

   Step 7: Take each prepared two-sheet pair and brush the sheets with a little melted butter from the small bowl. Put a portion of the actual meat-egg-vegetable filling in the middle of each pair, dividing the filling among the six parcels.

   Uses The prepared two-sheet pairs · The filling to divide between all six parcels · Some of the small bowl of melted butter for brushing sheets

8. 8

   Step 8: Fold each actual filled filo pair into a sealed parcel, brushing the sealing edges with a little more butter from the same small bowl. Keep all six formed parcels ready for frying.

   Uses All the filled filo pairs · More melted butter from the same small bowl, only for sealing

9. 9

   Step 9: Heat some of the separate parcel-frying oil in a clean frying pan, ready for the assembled parcels.

   Uses Some cooking oil for frying the assembled parcels

10. 10

    Step 10: Pan-fry the actual parcels in the heated oil, working in batches as needed. Turn them so both broad sides and all four edges become golden and crisp. Continue until their centers are thoroughly hot and the egg is cooked, reaching at least 74°C / 165°F; add more of the separate frying oil only as needed.

    Uses The prepared frying pan · All six actual assembled parcels

11. 11

    Step 11: Lift the cooked parcels from the pan, drain off excess oil and serve hot. The batch makes six filled parcels; portion as needed.

    Uses All the finished cooked parcels