Photograph of the finished Mutabbaq samak

Middle East · Bánh gấp chiên nhân cá Mutabbaq samak

Mutabbaq samak

1 hr Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.9 lb
  • Photograph of Sea bass Sea bass 2.6 lb
  • Photograph of Onion Onion 2.4
  • Photograph of Baharat spice blend Baharat spice blend 1.4 oz
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Herbs Herbs 4.2 oz
  • Photograph of Lime Lime 4
  • Photograph of Oil Oil 2 cups
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Green finger chillies Green finger chillies 12

Method

  1. 1 Knead the flour with water, salt, and oil for 12 minutes, then let it rest in oil for 2 hours.
  2. 2 Steam the fish for 12 minutes, then carefully remove the flesh and discard all the bones.
  3. 3 Sauté the onions with turmeric and baharat, then mix in the shredded fish, herbs, and lemon juice.
  4. 4 The fish filling must be completely dry and cool; if the filling is wet, the thin pastry shell will break immediately when folded.
  5. 5 Stretch the dough ball into a thin, paper-like square sheet on an oiled surface.
  6. 6 Place the filling in the center, then fold the four edges to form a square package and fry for 3 minutes on each side.

With an appliance

  • Air fryer 55 min

    Step 6: Spray evenly with oil, then steam in a hot air pot at 195 degrees for 10 minutes, flipping at minute 6.

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