Gluten-Free Mutabbaq
A savory stuffed pancake, traditionally made with wheat flour, but here recreated with gluten-free ingredients for a delicious and allergy-friendly Saudi snack.
Ingredients
- 1.5 cups Gluten-Free All-Purpose Flour
- 0.5 cup Tapioca Starch
- 1 cup Water
- 0.5 teaspoon Salt
- 0.5 lb Ground Lamb
- 0.5 cup Onion
- 0.5 cup Tomato
- 1 Egg
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 2 tablespoons Vegetable Oil
Instructions
- 1In a bowl, mix gluten-free flour, tapioca starch, water, and salt to form a dough. Let it rest for 15 minutes.
- 2In a separate pan, sauté ground lamb with onion and tomato until cooked. Season with cumin and coriander.
- 3Divide the dough into 4 equal portions. Roll each portion into a thin circle.
- 4Place a quarter of the lamb mixture in the center of each circle. Crack an egg over the mixture.
- 5Fold the sides of the dough over the filling to form a square.
- 6Heat vegetable oil in a pan over medium heat. Cook each mutabbaq until golden brown on both sides.
Substitutions
Wheat Flour → Gluten-Free All-Purpose Flour + Tapioca Starch
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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