To make the dough, combine flour and salt and gradually add water until dough comes together in one. You may need to add a little bit more water or use less water than in the recipe above. The key is to add water gradually!

Knead dough until soft and pliable

Generously Oil a tray and set aside.

With the dough, make 6-8 golf sized dough balls, arrange the balls on the tray, but while you lay each ball coat them with the excess oil on the tray. Cover and allow to rest for 15-20 minutes

In the meantime, make the meat filling.

In a saucepan, add a tbls of vegetable oil and cook the garlic until golden, add in the minced meat and salt and mix well to combine. Allow the meat to cook through.

Before turning off the heat, add in the onions, lemon juice and cilantro. Mix to combine and immediately turn heat off. Set meat aside to cool

Once the meat cools down, add beaten eggs and mix to combine

Set aside on a plate. Continue with steps 9,10 and 11 until all dough balls are used up

In a shallow frying pan, add 1/4 cup of cooking oil and fry the mutabaq until golden brown all over. You can also opt to airfry/oven grill for a healthier alternative.

Set aside on paper towels over a plate to remove excess oil.

Once the mutabaq cools down to, cut into quarters and serve with lemon wedges and chopped chillis