🧀 Cheese Mutabbaq
Cheese mutabbaq is the meat-free version of the Hijazi street snack: thin dough folded around beaten egg, melting white cheese and spring onion, then fried on a griddle until crisp outside and gooey inside. It is cut into squares and eaten hot from the stall.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g ready-made thin dough sheets or stretched bread dough
- 200 g white cheese, grated or crumbled
- 3 eggs
- 4 spring onions, chopped
- 3 tbsp vegetable oil
- Black pepper
Method
- Mix the cheese, beaten eggs, spring onions and pepper.
- Stretch a dough sheet very thin on an oiled surface.
- Put a quarter of the filling in the centre and fold into a square parcel.
- Fry on an oiled griddle for 3–4 minutes per side until golden and crisp.
- Cut into squares and serve hot.
How to make it lighter
- Choose a lower-fat white cheese and use 150 g instead of 200 g.
- Brush the griddle with oil instead of pouring it (1 tbsp oil ≈ 120 kcal).
- Share one mutabbaq and add a tomato-cucumber salad.
History
Cheese mutabbaq is sold alongside the meat version at mutabbaq stalls in the Hejaz region of Saudi Arabia and in Yemen.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →