Mutabbaq Idlibi — Crispy Stuffed Flatbread
Thin dough stretched to near-translucency, filled with spiced ground meat and onion, then folded and pan-fried in ghee until the outside is shatteringly crispy and the filling is fragrant and juicy — the Idlib street food that exists nowhere else.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 300 g bread flour
- 180 ml warm water
- 1 tsp salt
- 2 tbsp vegetable oil for dough
- 300 g ground beef or lamb
- 1 large, finely diced yellow onion
- 3 tbsp, chopped fresh parsley
- 1 tsp seven spice
- 0.25 tsp ground cinnamon
- 2 beaten eggs
- 60 g, for frying ghee or clarified butter
- 1 tsp salt for filling
Instructions
- Mix flour, salt, water, and oil into a soft, smooth dough. Knead 8 minutes. Divide into 6 balls. Coat in oil. Cover and rest 30 minutes — the rest is essential for extensibility.
- Make filling: mix raw ground meat with diced onion, parsley, seven spice, cinnamon, beaten eggs, and salt. The egg binds the filling when cooked.
- On an oiled work surface, stretch one dough ball: use both hands and the backs of your fingers to stretch from the center outward. Rotate as you go. Work slowly and patiently until the dough is almost transparent — about 40cm diameter.
- Place 3–4 tablespoons of filling in the center of the stretched dough.
- Fold the dough over the filling in thirds, then fold again, forming a rough square.
- Heat a cast-iron or heavy pan over medium heat. Add a generous knob of ghee.
- Fry the mutabbaq package for 4–5 minutes per side until deep golden brown and crispy.
- Serve immediately — mutabbaq loses its crispiness within 5 minutes.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Mutabbaq Idlibi — Crispy Stuffed Flatbread?
Thin dough stretched to near-translucency, filled with spiced ground meat and onion, then folded and pan-fried in ghee until the outside is shatteringly crispy and the filling is fragrant and juicy — the Idlib street food that exists nowhere else.
Where is Mutabbaq Idlibi — Crispy Stuffed Flatbread from?
Mutabbaq Idlibi — Crispy Stuffed Flatbread comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Mutabbaq Idlibi — Crispy Stuffed Flatbread vegetarian?
No — as written, Mutabbaq Idlibi — Crispy Stuffed Flatbread includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of seven spice in Mutabbaq Idlibi — Crispy Stuffed Flatbread?
The seven spice called for here is part of the traditional recipe and gives Mutabbaq Idlibi — Crispy Stuffed Flatbread its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Mutabbaq Idlibi — Crispy Stuffed Flatbread?
In a Syrian breads spread, Mutabbaq Idlibi — Crispy Stuffed Flatbread is served warm — with dips like hummus, labneh, or za'atar and olive oil, or alongside any main dish.
Can I make Mutabbaq Idlibi — Crispy Stuffed Flatbread ahead, and how do I store leftovers?
Breads are best fresh and warm. If you make this ahead, let it cool completely, store it in an airtight bag or container, and gently rewarm before serving. Many flatbreads also freeze well.