Middle Eastern > Mutabbaq Samak

Mutabbaq Samak with Lentils and Carrots Recipe

Ingredients with Measurements:
- 4 fillets of white fish (such as cod or tilapia)
- 1 cup of cooked lentils
- 1 cup of grated carrots
- 1/2 cup of chopped parsley
- 1/2 cup of chopped cilantro
- 1/2 cup of chopped green onions
- 1/4 cup of lemon juice
- 1/4 cup of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 8 sheets of phyllo dough
- 1/2 cup of melted butter

Special equipment needed:
- Baking sheet
- Parchment paper
- Pastry brush

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together the cooked lentils, grated carrots, chopped parsley, cilantro, green onions, lemon juice, olive oil, ground cumin, paprika, salt, and pepper.
3. Lay out a sheet of phyllo dough and brush it with melted butter. Repeat with 3 more sheets of phyllo dough, stacking them on top of each other.
4. Place a fillet of fish on the phyllo dough, leaving about an inch of space around the edges.
5. Spoon the lentil and carrot mixture over the fish, spreading it evenly.
6. Fold the edges of the phyllo dough over the fish and lentil mixture, creating a packet.
7. Brush the top of the packet with melted butter and place it on a baking sheet lined with parchment paper.
8. Repeat steps 3-7 with the remaining fillets of fish and phyllo dough.
9. Bake the mutabbaq samak in the preheated oven for 25-30 minutes, or until the phyllo dough is golden brown and crispy.
10. Serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings

Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 40g
Protein: 30g
Fiber: 10g

Substitutions for ingredients:
- White fish can be substituted with any other type of fish.
- Lentils can be substituted with chickpeas or black beans.
- Carrots can be substituted with sweet potatoes or butternut squash.
- Parsley, cilantro, and green onions can be substituted with any other fresh herbs.

Variations:
- Add diced tomatoes or bell peppers to the lentil and carrot mixture.
- Use puff pastry instead of phyllo dough.
- Serve with a side of tzatziki sauce or hummus.

Tips and tricks:
- Make sure to brush the phyllo dough with melted butter to prevent it from drying out and cracking.
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough and brush it with melted butter.
- To make the lentil and carrot mixture ahead of time, store it in an airtight container in the refrigerator for up to 2 days.

Storage instructions:
Leftover mutabbaq samak can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the mutabbaq samak in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the mutabbaq samak on a bed of mixed greens or with a side of roasted vegetables.

Garnishes:
Garnish with a sprinkle of chopped fresh herbs or a squeeze of lemon juice.

Pairings:
Pair with a crisp white wine or a cold beer.

Suggested side dishes:
Serve with a side of roasted vegetables, such as broccoli or asparagus.

Troubleshooting advice:
- If the phyllo dough becomes too dry, brush it with a little bit of water to moisten it.
- If the lentil and carrot mixture is too dry, add a little bit more olive oil or lemon juice.

Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F (63°C) to ensure that it is safe to eat.

Food history:
Mutabbaq samak is a traditional Middle Eastern dish that is typically made with fish and phyllo dough.

Flavor profiles:
The mutabbaq samak is savory and slightly spicy, with a crispy phyllo dough crust and a flavorful lentil and carrot filling.

Serving suggestions:
Serve the mutabbaq samak as a main dish for lunch or dinner.

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Region: Middle Eastern

Taste: Savory, Spicy, Tangy, Aromatic, Earthy