Growing Chefs! Ontario Muttabaq
Muttabaq
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For the dough
Ingredients
Meat filling
Ingredients
Equipment
Get Organized
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure out flour, oil, salt and water.
In a bowl, mix together flour and salt. Add the oil and water, and stir together with a wooden spoon to form a shaggy dough.
Transfer the dough to a clean work surface and knead it for 5 – 6 minutes until smooth, adding a bit more flour or water as needed.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Measure out oil, cumin, chili powder, turmeric, black pepper, and salt.
Using a rasp, finely grate the ginger. Alternatively, chop it very finely with a chef’s knife.
Using a rasp, remove the skin from the garlic and finely grate the garlic. Alternatively, chop it very finely with a chef’s knife.
Cut the tomato in half, and then into quarters. Remove the the inner core. Cute the quarters into strips, and dice the tomato into small pieces.
Thinly slice the green parts of the green onions, reserving the whites for another use.
Get Cooking!
Heat the oil over medium high heat in a frying pan. Add the garlic and ginger, and cook 1 minute until fragrant.
Add the tomatoes, ground beef, and spices. Cook for 8 – 10 minutes until beef is cooked through. Taste for seasoning and add more salt if needed. Let mixture cool.
Add the eggs into the meat mixture and mix thoroughly.
Cut the dough into 6 pieces. Roll out each piece of dough into a thin round, approximately 12 centimetres.
Fill the dough with about 1/6th of the meat mixture, spread out in the centre so it is about the size of your palm. Fold the edges over so that the meat is sealed in the dough.
Heat a frying pan over medium heat, and add a splash of oil. Add the meat packets 2 – 3 at a time (however many you can fit in the pan). Cook for 4 minutes approximately per side, or until golden brown and the dough is cooked through.
Growing Chefs! Ontario Recipe
Muttabaq
For the dough
Ingredients
Meat filling
Ingredients
Equipment
Get Organized
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure out flour, oil, salt and water.
In a bowl, mix together flour and salt. Add the oil and water, and stir together with a wooden spoon to form a shaggy dough.
Transfer the dough to a clean work surface and knead it for 5 – 6 minutes until smooth, adding a bit more flour or water as needed.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Measure out oil, cumin, chili powder, turmeric, black pepper, and salt.
Using a rasp, finely grate the ginger. Alternatively, chop it very finely with a chef’s knife.
Using a rasp, remove the skin from the garlic and finely grate the garlic. Alternatively, chop it very finely with a chef’s knife.
Cut the tomato in half, and then into quarters. Remove the the inner core. Cute the quarters into strips, and dice the tomato into small pieces.
Thinly slice the green parts of the green onions, reserving the whites for another use.
Get Cooking!
Heat the oil over medium high heat in a frying pan. Add the garlic and ginger, and cook 1 minute until fragrant.
Add the tomatoes, ground beef, and spices. Cook for 8 – 10 minutes until beef is cooked through. Taste for seasoning and add more salt if needed. Let mixture cool.
Add the eggs into the meat mixture and mix thoroughly.
Cut the dough into 6 pieces. Roll out each piece of dough into a thin round, approximately 12 centimetres.
Fill the dough with about 1/6th of the meat mixture, spread out in the centre so it is about the size of your palm. Fold the edges over so that the meat is sealed in the dough.
Heat a frying pan over medium heat, and add a splash of oil. Add the meat packets 2 – 3 at a time (however many you can fit in the pan). Cook for 4 minutes approximately per side, or until golden brown and the dough is cooked through.