vegetarian · Dinner
Crispy Bean & Hominy Stuffed Flatbread
Stuffed Bean Pancake with Spiced Onion · Cachupa Mutabbaq
Saudi mutabbaq flatbread folded around Cape Verdean cachupa hominy and kidney bean stew with smoked paprika and bay, pan-fried crispy golden, topped with cumin-coriander crispy onions and a yogurt-lime drizzle.
$
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
880Calories
32gProtein
32gFat
122gCarbs
10gSugar
14gFiber
1080mgSodium
15mgChol
Goes well with
Saudi Karkadeh with RoseSaudi Karkadeh with Rose — A refreshing...
local
Cape Verde Coconut GrogueCape Verde Coconut Grogue — A refreshing...
international
Instructions
1
Prep
Drain and rinse kidney beans and hominy. Dice 2 onions for the filling, slice the remaining 2 onions into thin rings for the topping. Mince garlic. Dice tomatoes. Pick parsley leaves. Cut limes into wedges.
2
Build 1
Whisk flour and 1 tsp salt in a bowl. Pour in warm water and 2 tbsp olive oil. Stir to a soft dough, then knead 4 minutes on a floured surface until smooth and elastic. Cover and rest 20 minutes.
3
Simmer
Heat 2 tbsp olive oil in a heavy skillet over medium 60 seconds. Add diced onions and cook 5 minutes until soft. Stir in garlic, smoked paprika, 0.5 tsp cumin, 0.5 tsp coriander, red pepper flakes, and bay leaves 60 seconds. Add tomatoes, tomato paste, kidney beans, hominy, and vegetable stock. Reduce to low and simmer 10 minutes until the cachupa thickens and beans turn glossy. Lift bay leaves out and lightly mash with a fork to bind.
4
Sear
Heat 2 tbsp neutral oil in a medium skillet over medium-high 60 seconds. Add sliced onions and fry 7 minutes turning often, until deep mahogany and crisp. Add remaining 0.5 tsp cumin and 0.5 tsp coriander in the final 60 seconds. Drain on paper towels and salt lightly.
5
Build 2
Divide dough in half. Roll each portion on a floured surface to a 25cm thin round. Spoon cachupa filling onto half of each round, leaving a 2cm border. Fold the empty half over the filling and press the seam firmly to seal. You will have 2 mutabbaq parcels.
6
Sear 2
Heat 2 tbsp neutral oil in a heavy skillet over medium 60 seconds. Working one at a time or using two skillets, lay the mutabbaq parcels in the pan and pan-fry 4 minutes per side until both sides are deep gold and crisp.
7
Plate
Whisk Greek yogurt with juice of 1 lime and a pinch of salt in a small bowl. Slide mutabbaq onto plates, cut each into 4 wedges, scatter crispy onions and parsley across the top, and drizzle yogurt-lime sauce generously. Serve with remaining lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz / 2 cans) canned red kidney beans
- 240g (8.5 oz / 2 cans) canned hominy
- 360g (3 cup) all-purpose flour
- 1 tsp kosher salt
- 220ml (1 cup) warm water
- 90ml (1/2 cup + 2 tbsp) olive oil
- 4 small yellow onions
- 8 garlic cloves
- 2 ripe Roma tomatoes
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp red pepper flakes
- 2 dried bay leaves
- 300ml (1 1/4 cup) vegetable stock
- 4 tbsp neutral oil
- 120g (1/2 cup) full-fat Greek yogurt
- 2 fresh limes
- 10g (1/4 cup) flat-leaf parsley