Saudi Mutabbaq Beef and Leek Parcels

Ingredients

• 10 oz lean ground beef
• 2 leeks, sliced
• 4 flour tortillas
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Halve the leeks lengthwise and rinse thoroughly between the layers where grit collects, then slice them thinly.
2. Heat half the oil or butter in a wide skillet over medium-high heat and brown the ground beef for 6 to 8 minutes, breaking it up, until no pink remains and the pan base has browned.
3. Add the leeks, onion, and a pinch of salt and cook for 6 to 8 minutes, until the leeks have softened completely and any liquid has cooked away.
4. Add the garlic and cumin for 30 seconds, season well with salt and pepper, then spread the filling on a plate to cool. A hot filling will tear the tortillas as you fold them.
5. Lay a tortilla flat and spoon a quarter of the cooled filling into the centre, spreading it into a small square and leaving a wide border.
6. Fold the four sides in over the filling like an envelope, overlapping them, and press the seams firmly to seal.
7. Heat the remaining fat in a wide skillet over medium heat, lay the parcels in seam side down, and cook for 3 to 4 minutes without moving them, until the seam is sealed and the underside is crisp and golden.
8. Flip and cook the second side for 3 minutes. Drain briefly, cut in half, and serve hot with the fresh herbs and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.