Mutabbaq Stuffed Pancakes

Ingredients

• 2 cups all-purpose flour
• 1 cup warm whole milk
• 2 large farm-fresh eggs
• 1 tbsp golden olive oil
• 1 tsp fine sea salt
• 1 lb lean ground beef
• 1 medium yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 1 tsp aromatic ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley, chopped
• 1/4 cup vegetable oil for frying

Instructions

1. Whisk together 2 cups all-purpose flour, 1 cup warm whole milk, 2 large farm-fresh eggs, 1 tbsp golden olive oil, and 1 tsp fine sea salt in a large bowl until smooth.
2. Let the batter rest for 15 minutes at room temperature to allow the gluten to relax.
3. Heat a large skillet over medium-high heat and add 1 lb lean ground beef, breaking it up with a spatula.
4. Cook the beef for 5-7 minutes until browned and no pink remains, stirring frequently.
5. Add 1 medium finely diced yellow onion and cook for 3-4 minutes until translucent.
6. Stir in 3 cloves minced fresh garlic, 1 tsp aromatic ground cumin, and 1/2 tsp smoked paprika, cooking for 1 minute until fragrant.
7. Remove from heat and mix in 1/4 cup fresh chopped parsley, then let the filling cool completely.
8. Heat a non-stick pan over medium heat and lightly grease with vegetable oil.
9. Pour 1/4 cup of batter into the pan, swirling to create a thin 6-inch circle.
10. Cook for 1-2 minutes until the edges lift easily and the bottom is lightly golden.
11. Place 2 tablespoons of cooled beef filling in the center of the pancake.
12. Fold two opposite sides toward the center, then roll tightly to form a sealed cylinder.
13. Return the stuffed pancake to the pan seam-side down and cook for 2-3 minutes per side until crisp and golden brown.
14. Repeat with remaining batter and filling, adding more vegetable oil as needed between batches.