Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 lb white fish fillets, cut into small pieces
- 1 cup sliced mushrooms
- 1 cup frozen peas
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Rolling pin
- Non-stick pan or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Gradually add the water and oil, mixing until a dough forms. Knead the dough for 5-10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
2. In a separate bowl, mix together the fish, mushrooms, peas, onion, garlic, cumin, coriander, turmeric, salt, and pepper.
3. Divide the dough into 8 equal portions. Roll each portion into a thin circle.
4. Place a spoonful of the fish mixture on one half of each circle, leaving a small border around the edge. Fold the other half of the dough over the filling and press the edges together to seal.
5. Heat a non-stick pan or griddle over medium-high heat. Brush with oil.
6. Place the mutabbaq samak on the pan and cook for 2-3 minutes on each side until golden brown and crispy.
7. Serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
Makes 8 mutabbaq samak
Nutritional information:
Calories per serving: 285
Fat: 11g
Carbohydrates: 29g
Protein: 17g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Any type of white fish can be used for the filling.
- Fresh mushrooms can be used instead of sliced mushrooms.
- Fresh or canned peas can be used instead of frozen peas.
Variations:
- Add diced potatoes to the filling for a heartier mutabbaq samak.
- Use different spices to customize the flavor of the filling.
- Add cheese or other vegetables to the filling for a vegetarian option.
Tips and tricks:
- Make sure to seal the edges of the mutabbaq samak well to prevent the filling from leaking out.
- Use a non-stick pan or griddle to prevent the mutabbaq samak from sticking.
- Serve with a dipping sauce, such as tzatziki or hot sauce.
Storage instructions:
Mutabbaq samak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat mutabbaq samak in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
Serve mutabbaq samak on a platter with a garnish of fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
Serve mutabbaq samak with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the mutabbaq samak is sticking to the pan, brush the pan with more oil.
- If the filling is leaking out, make sure to seal the edges of the mutabbaq samak well.
Food safety advice:
- Make sure to cook the mutabbaq samak to an internal temperature of 145°F to ensure that the fish is fully cooked.
- Store mutabbaq samak in the refrigerator at 40°F or below.
Food history:
Mutabbaq samak is a traditional Yemeni dish that is typically made with fish and spices.
Flavor profiles:
Mutabbaq samak has a crispy exterior and a savory filling of fish, mushrooms, and peas with warm spices.
Serving suggestions:
Serve mutabbaq samak as an appetizer or main dish.
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Region: Middle Eastern