Muttabbag

- 3ajeen Olfat (rugag) either the one for samboosak (bite size servings) or muttabbag (normal muttabbag size)

-Egg

-Minced meat (mafroom)

-Onion

-green onion

-tomato

-kurrat

-salt , pepper

In a pan add a little oil & the chopped onion then add ground meat until cooked.

Add salt & pepper then tomato and after 2 min add the green onion & kurrat.

Mix for 2 min then switch off the heat. Add the egg and mix all together.

Put the mix in the rugag and fold.

If you are using samboosak, put 2 layers of 3ajeen forming a cross shape. Add the stuffing in the intersection point and fold.

If using the normal muttabag 3ajeena just put it in the middle and fold the top & the bottom then the sides.

Brush with oil bake on both sides.