Dairy-Free Mutabbaq with Vegetables
A savory filled pancake, this dairy-free mutabbaq is stuffed with seasoned vegetables and spices. A hearty and satisfying snack.
Ingredients
- 2 cups All-purpose flour
- 3/4 cup Water
- 1/2 teaspoon Salt
- 2 tablespoons Oil (for cooking)
- 1/2 cup Onion, finely chopped
- 1 cup Tomato, finely chopped
- 1/2 cup Green bell pepper, finely chopped
- 1 large Egg
- 1/4 cup Chopped cilantro
- 1 teaspoon Ground cumin
- 1/2 teaspoon Turmeric powder
- 1/4 teaspoon Chili powder
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, mix flour, water, and salt to form a dough. Knead for 5 minutes, then let it rest for 15 minutes.
- 2In a pan, sauté chopped onion, tomato, and green bell pepper until softened.
- 3In a separate bowl, whisk egg, add cilantro, cumin, turmeric, and chili powder. Mix well.
- 4Divide the dough into 4 equal portions. Roll each portion into a thin circle.
- 5Place one circle on a lightly oiled pan. Pour half of the vegetable mixture and half of the egg mixture on top. Cover with another circle of dough.
- 6Cook on medium heat for 3-4 minutes on each side, or until golden brown.
- 7Repeat for the remaining portions.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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