Olive oil                                                     4 tbsp
Minced meat                                             500 grams
Salt                                                           1 tsp
Cayenne powder                                      1 tsp
Cumin powder                                          2 tsp
Butter (for coating and frying)                  250 grams
Onion (chopped)                                      2 tbsp (for each mutabbaq)
Egg                                                          1 (for each mutabbaq)
Jalapeno (optional)                                  1 tsp (for each mutabbaq)
Tomatoes (chopped)                                1 tbsp (for each mutabbaq) 

Flour                             4 cups
Butter (melted)             40 grams
Condensed milk           1 tbsp
Milk                               1¼ cup


  • Take a wok, heat olive oil and add minced meat. Cook until meat is fully cooked, then add salt, cayenne powder, cumin powder. Cook for one min or till the powdery taste is gone, set aside.
  • Now take a large bowl and add flour, egg, condensed milk and mix them well. Now add milk slowly to incorporate everything.
  • Knead the dough for 10 minutes and let it rest for 10 minutes. Then knead it again for 5 minutes.
  • Cut the dough in 10 equal pieces, form each piece into ball, generously coat unsalted butter on the balls, place the balls on a  buttered tray, cover them tightly and let them rest for 4 hours or overnight, preferably.
  • Generously spread butter on a working sheet. Take a ball and lightly press to flatten it. Press and push the dough with heels of your palm to stretch it. Stretch as thin as possible until you can almost see through it (you can spread softened butter on it to help stretching)
  • Now break an egg on center of the dough sheet, break egg yolk with your hand and add chopped onions, tomatoes, jalapeno and 3 tbsp minced meat.
  • Now fold the flattened dough into a square.
  • Take a pan, heat some butter on medium heat, put prepared mutabbaq on it and cook few mins on each side until golden brown.
  • Make the rest of the mutabbaq in same way.
  • You can enjoy it with fried green chillies and tomatoes or other vegetables of your choice.

Chocolate pavolova

Eggs (whites)                                      8
Granulated sugar                                2 cups
Cocoa powder                                     2 ½ cups
White vinegar                                      1 tsp
Corn flour                                            2 tsp


Whipped cream               2 cups
Chocolate                        8 oz
Extra whipping cream for filling




  • Take two large trays and place sheets of baking paper. Draw 20 cm circles on each sheet.
  • Take a bowl and separate egg whites. Be careful in this step as any egg yolk in whites will prevent them from being beaten properly and will weigh them down.
  • Beat egg whites until they have formed soft peaks. Now add sugar, corn flour and vinegar, one spoon at a time till stiff peaks form. Turn the bowl upside down to check the whites are stiff enough; if not beat a few minutes more.
  • Sift cocoa powder into the raw meringue and fold carefully leave streaks of cocoa rather than fully incorporating.
  • Shape the meringue into two rounds on the baking paper. Bake for 90 minutes in a preheated oven at 120o C (2400 F). Do not remove meringues until cool. Leave them to dry out overnight in the oven.
  • To make chocolate cream, melt chocolate and let it cool down. Now add 1 cup of cream with a spoon and mix it fast otherwise chocolate might harden. Then add 1 cup more cream and mix well.
  • For assembling the layers, put chocolate cream, whipped cream and strawberries on 1 meringue circle, sandwich with the other meringue and garnish the top with remaining chocolate cream, strawberries and whipped cream.
  • Chocolate Pavlova is ready to serve, preferably to be eaten in a day as it goes soft because of layering but meringue can be made few days in advance.

The writer is a chef who runs her own restaurant. 
E-mail:[email protected]

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