Mutabbag

Prepare the Dough

In a large mixing bowl, combine the flour, salt, sugar, and vegetable oil.

Gradually add warm water, mixing until a smooth dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Prepare the Filling

In a large skillet, heat the vegetable oil over medium heat.

Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent.

Add the ground beef or lamb and cook until browned.

Stir in the chopped tomato, ground cumin, ground coriander, ground black pepper, ground turmeric, and salt. Cook for about 5-7 minutes until the tomato is softened and the spices are well combined.

Remove from heat and let the mixture cool slightly.

Stir in the beaten eggs and chopped fresh cilantro.

Assemble the Mutabbag

Divide the dough into 6-8 equal portions and roll each portion into a ball.

On a lightly floured surface, roll out each dough ball into a thin circle (about 8 inches or 20 cm in diameter).

Place a few tablespoons of the filling in the center of each dough circle.

Fold the edges of the dough over the filling to create a square or rectangular package, sealing the edges well.

Cook the Mutabbag

Heat a griddle or large skillet over medium heat and lightly grease it with vegetable oil.

Cook each filled dough package for about 3-4 minutes on each side, or until golden brown and cooked through.

Add more oil as needed for cooking the remaining mutabbag.

Serve