Ingredients with Measurements:
- 1 lb. white fish fillets, cut into small pieces
- 1 onion, finely chopped
- 2 tomatoes, diced
- 2 green bell peppers, diced
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. salt
- 2 tbsp. vegetable oil
- 8-10 sheets of mutabbaq dough (or phyllo dough)
Special Equipment Needed:
- Large skillet
- Pastry brush
- Rolling pin
Step-by-Step Instructions:
1. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the diced tomatoes and green bell peppers to the skillet and cook for 5-7 minutes, or until the vegetables are soft.
3. Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt to the skillet. Mix well and cook for an additional 2-3 minutes.
4. Add the fish fillets to the skillet and cook for 5-7 minutes, or until the fish is cooked through.
5. Remove the skillet from the heat and let the mixture cool.
6. Preheat the oven to 375°F.
7. Take one sheet of mutabbaq dough and place it on a flat surface. Brush the dough with vegetable oil.
8. Place a spoonful of the fish and vegetable mixture in the center of the dough.
9. Fold the dough over the filling to create a square or triangle shape. Press the edges together to seal the mutabbaq.
10. Repeat this process with the remaining mutabbaq dough and filling.
11. Place the mutabbaq on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the dough is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Protein: 20g
Carbohydrates: 30g
Fiber: 2g
Sugar: 3g
Sodium: 500mg
Substitutions for ingredients:
- Any white fish fillets can be used in place of the specified fish.
- Red bell peppers can be used in place of green bell peppers.
- Phyllo dough can be used in place of mutabbaq dough.
Variations:
- Add chopped cilantro or parsley to the filling for added flavor.
- Use shrimp or crab meat in place of fish.
- Add chopped garlic to the filling for a stronger flavor.
Tips and Tricks:
- Make sure the filling is completely cooled before adding it to the mutabbaq dough to prevent the dough from becoming soggy.
- Brush the mutabbaq dough with vegetable oil to prevent it from sticking to the baking sheet.
- Serve the mutabbaq with a side of yogurt or tzatziki sauce for added flavor.
Storage Instructions:
Store any leftover mutabbaq in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the mutabbaq in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the mutabbaq on a platter with a side of yogurt or tzatziki sauce. Garnish with chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
Serve the mutabbaq with a side of rice or a salad.
Suggested Side Dishes:
Rice or salad
Troubleshooting Advice:
- If the mutabbaq dough is too dry, brush it with a little bit of water to moisten it.
- If the mutabbaq dough tears, use a little bit of water to seal the tear.
Food Safety Advice:
Make sure the fish is cooked through before serving.
Food History:
Mutabbaq is a popular Middle Eastern dish that is similar to a stuffed pancake or turnover. It is commonly filled with meat, vegetables, or cheese.
Flavor Profiles:
Spicy, savory, and slightly tangy.
Serving Suggestions:
Serve the mutabbaq as an appetizer or main dish.
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Region: Middle Eastern