Gluten-Free Mutabbaq
A savory stuffed pancake, traditionally made with wheat flour, now gluten-free.
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Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 cup Water
- 2 tbsp Olive oil
- about 450 g Ground beef
- 1 medium Onion
- 2 medium Tomatoes
- 4 large Eggs
- 1/2 cup Green onions
- 1/4 cup Cilantro
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, mix together the gluten-free flour, water, and 1 tbsp of olive oil to form a dough. Let it rest for 15 minutes.
- 2Meanwhile, heat the remaining olive oil in a skillet over medium heat.
- 3Add the ground beef and cook until browned, breaking it up with a spoon.
- 4Add the chopped onion and tomatoes and cook until softened, about 5 minutes.
- 5In a separate bowl, whisk together the eggs, green onions, cilantro, salt, and pepper.
- 6Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin circle.
- 7Place a quarter of the ground beef mixture on one half of each circle. Pour a quarter of the egg mixture over the beef.
- 8Fold the other half of the circle over the filling to form a half-moon shape. Press the edges to seal.
- 9Heat a lightly oiled griddle or skillet over medium heat. Cook the mutabbaq for 5-7 minutes per side, or until golden brown and the filling is cooked through.
- 10Serve hot, cut into wedges.
Substitutions
Wheat flour → (avoids Gluten)
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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