Mutabbaq with Samosa Sheets
The clever shortcut for mutabbaq cravings: ready samosa sheets folded around a quick filling of beaten egg, tomato and green onion, pan-toasted until golden and shatteringly crisp — perfect for suhoor or an after-school snack.
Mutabbaq literally means "folded" — a stuffed pastry that spread across the Gulf, Yemen and Southeast Asia. This recipe skips the dough-making by reaching for ready samosa sheets, filling them with a simple mix of egg, tomato and green onion, then folding them into squares. Toasted in a little oil until both sides turn golden, it makes a fast breakfast or appetiser.
How to Prepare
Beat the eggs with the diced tomato, green onion, salt and black pepper.
Lay a samosa sheet flat and spoon some filling into the centre.
Fold the sides over to enclose the filling in a neat square parcel.
Toast in a lightly oiled pan over medium heat, flipping until both sides are golden and the filling sets.
Serve hot with lemon wedges and a green chilli on the side.
Keep the heat medium and be patient — too high and the sheets brown before the egg filling cooks through.
Ingredient Swaps
Spring roll wrappers or phyllo pastry can replace samosa sheets when they aren't available.
For a heartier filling, add cheese or cooked minced meat to the egg mixture.
Regular onion or leek works in place of the green onion.
Common Questions
Why use samosa sheets?
They skip making dough and give the mutabbaq a thin, crisp layer quickly.
How do I fold the mutabbaq?
Place the filling in the centre of the sheet, then fold the sides over to close it into a neat square.
How do I know it is cooked?
Toast over medium heat until both sides are golden and the egg filling is set inside.
Can it be filled with other things?
Yes — the filling takes well to cheese, cooked minced meat or vegetables as you like.
How is it served?
Hot, with lemon slices and green chilli on the side.
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