Gluten-Free Mutabbaq

Ingredients

• 1.5 cups Gluten-Free All-Purpose Flour
• 0.5 cup Tapioca Starch
• 1 cup Water
• 0.5 teaspoon Salt
• about 225 g Ground Lamb
• 0.5 cup Onion
• 0.5 cup Tomato
• 1 Egg
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 2 tablespoons Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, mix gluten-free flour, tapioca starch, water, and salt to form a dough. Let it rest for 15 minutes.
2. 2In a separate pan, sauté ground lamb with onion and tomato until cooked. Season with cumin and coriander.
3. 3Divide the dough into 4 equal portions. Roll each portion into a thin circle.
4. 4Place a quarter of the lamb mixture in the center of each circle. Crack an egg over the mixture.
5. 5Fold the sides of the dough over the filling to form a square.
6. 6Heat vegetable oil in a pan over medium heat. Cook each mutabbaq until golden brown on both sides.

Substitutions

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