Egg and leek mutabbaq is a delicious Gulf dish known for its crispy texture and rich, flavorful filling. It is perfect for breakfast or as a light snack any time of the day.
Cooking Time
40 minutes
Serves
3 people
Ingredients
For the filling:
4 eggs
2 tablespoons finely chopped leek
Other ingredients:
Mutabbaq dough sheets (as needed)
Olive oil (for greasing)
1 small onion (finely chopped)
2 tablespoons vegetable oil
Salt (to taste)
¼ teaspoon black pepper
Lemon slices (for serving)
Instructions
Heat the vegetable oil in a pan, then add the onion and leek. Sauté until softened and any excess moisture evaporates.
Add the eggs and stir quickly until they begin to cook. Season with salt and black pepper, then remove from heat and let it cool slightly.
Place a portion of the filling in the center of each dough sheet. Fold the edges into a sealed square or rectangle. Avoid overfilling to prevent opening during cooking.
Heat a non-stick pan or griddle over medium heat and lightly grease it with olive oil. Cook the mutabbaq for 3–5 minutes on each side until golden and crispy.
Serve hot immediately with lemon slices.
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