Mutabbaq Samak

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 200g white fish fillets, finely chopped 200g white fish fillets, finely chopped
• 150g shrimp, peeled and deveined 150g shrimp, peeled and deveined
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 14g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the chopped fish fillets and shrimp to the skillet, and cook until they are cooked through and slightly browned.
4. 4.
   Stir in the ground cumin, ground coriander, ground turmeric, paprika, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld together. Remove from heat and let the filling cool.
5. 5.
   Divide the dough into small balls and roll each ball into a thin circle.
6. 6.
   Place a spoonful of the seafood filling onto one half of the dough circle, leaving a small border around the edges.
7. 7.
   Fold the other half of the dough over the filling to create a triangle shape. Press the edges firmly to seal the mutabbaq.
8. 8.
   Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the mutabbaq until golden brown and crispy on both sides.
9. 9.
   Remove from the oil and drain on a paper towel to remove excess oil.
10. 10.
    Serve the Mutabbaq Samak hot with a tangy dipping sauce.

Treat your ingredients with care...

• Fish fillets — Ensure that the fish fillets are finely chopped to ensure even cooking and a consistent texture in the filling.
• Shrimp — Make sure to peel and devein the shrimp before using them in the recipe to remove any unwanted grit or impurities.
• Ground cumin — For a more intense flavor, lightly toast the cumin seeds in a dry skillet before grinding them into a powder.
• Ground coriander — Use freshly ground coriander seeds for the best flavor. You can grind them using a mortar and pestle or a spice grinder.
• Paprika — Opt for a high-quality paprika to add a vibrant color and smoky flavor to the dish.

Tips & Tricks

• To achieve a crispy pastry, make sure the oil is hot enough before frying the mutabbaq.
• Experiment with different seafood combinations such as crab or lobster for a luxurious twist.
• Serve the mutabbaq with a side of fresh salad or pickles to balance the richness of the dish.
• If you prefer a spicier filling, add a pinch of cayenne pepper or chili flakes to the spice blend.
• Make a larger batch of mutabbaq and freeze the extras for a quick and delicious snack or appetizer.

Serving advice

Serve the Mutabbaq Samak as an appetizer or as part of a larger meal. Pair it with a tangy dipping sauce made with yogurt, lemon juice, and fresh herbs for a refreshing contrast to the rich flavors of the dish.

Presentation advice

Arrange the Mutabbaq Samak on a platter, garnished with fresh herbs such as parsley or cilantro. The golden brown color of the mutabbaq will be visually appealing, and the aroma of the seafood filling will entice your guests.