Palestinian Mutabbaq
Recipe (makes about 12 pieces):
3 cups flour
1/2 tbsp corn starch
1 tsp sugar
1 tsp salt
2 tbsp olive oil
1 cup warm water (add slowly, might need a little less)
Spinach Filling Recipe:
24 oz. to 32 oz. fresh raw baby spinach, washed, drained and dried
1 cup yellow onion, finely diced or processed
1 1/2 tbsp sumac
1/2 cup olive oil
3-4 small lemon juice, squeezed
2 tsp salt
Oil in sheet tray or bowl:
1/4 cup olive oil
1/4 cup avocado or neutral oil
Directions:
Dough
In a bowl or a stand mixer with a hook attachment, add all dry ingredients and olive oil. Mix together well.
Then add the water slowly while mixing. You might use a little less water than 1 cup, it’s based on the flour. You know when to stop once it comes together and is no longer dry.
Knead by hand for 8 minutes or in a stand mixer for 5 minutes.
The dough will form into a soft but firm dough (not too sticky and no dry streaks of flour). Form it into a ball with your hands and cover the bowl with a wrap or dish towel.
Let it rest for 1 hour.
Once rested, divide the dough into 12 pieces. The size of the pieces will determine how large the final mutabbaq looks. You can do less than 12 or more.
On a small sheet tray or bowl, add the olive oil and neutral oil. Place all the dough pieces into the oils on the sheet tray.
Let it rest on the side. In the meantime, make the filling.
Filling:
Add all the filling ingredients into a large bowl.
Note: You can purchase baby spinach that is triple washed and dried. You will not have to wash and dry it making the process easier.
Mix all the ingredients and the spinach with your hand while squeezing the spinach to help it wilt and get smaller. This will help you with filling and rolling.
Once all the spinach is wilted and the ingredients are mixed. Set it aside.
Stretching and Rolling:
On a clean surface, place a few drops of oil and spread it on the surface.
Get a piece of the dough in oil and with your fingertips starting stretching it down and away until you get a round shape.
The oil will really help you with stretching so be generous with the amount of oil.
You will keep gently spreading the dough away from the center until you get a thin dough and you can see the color of the surface underneath.
This process takes some practice but is not impossible to achieve. If you get a couple small holes in the dough it is alright because you will roll it but avoid large holes. Be gentle while stretching.
17. Fold one end of the dough 1/4 of the way to create a straight line and place some of the spinach filling close to that line.
18. Tuck in the ends and start rolling the dough into a tight log. Then roll into a pinwheel shape. More visual instructions can be found in the video.
19. Place the shaped mutabbaq onto a baking sheet and brush with the remaining oil.
20. Pre-heat the oven to 425 F
21. Once the oven is heated, place on the bottom rack for 8-12 minutes or until the bottom is golden then place on the top rack for another 12 minutes and broil for 3 minutes until golden. Keep an eye on it to avoid burning.
22. Remove from oven, and allow to cool slightly before serving.
