Stuffed Bean Pancake with Spiced Onion

Prep Drain and rinse kidney beans and hominy. Dice 1 onion for the filling, slice the second onion into thin rings for the topping. Mince garlic. Dice tomato. Pick parsley leaves. Cut lime into wedges.

Build 1 Whisk flour and 0.5 tsp salt in a bowl. Pour in warm water and 1 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.

Simmer Heat 1 tbsp olive oil in a heavy skillet over medium 60 seconds. Add diced onion and cook 4 minutes until soft. Stir in garlic, smoked paprika, half the cumin, half the coriander, red pepper flakes, and bay leaf 60 seconds. Add tomato, tomato paste, kidney beans, hominy, and vegetable stock. Reduce to low and simmer 8 minutes until the cachupa thickens and beans turn glossy. Lift bay leaf out and lightly mash with a fork to bind.

Sear Heat 1 tbsp neutral oil in a small skillet over medium-high 60 seconds. Add sliced onion and fry 6 minutes turning often, until deep mahogany and crisp. Add remaining cumin and coriander in the final 60 seconds. Drain on paper towels and salt lightly.

Build 2 Roll dough on a floured surface to a 25cm thin round. Spoon cachupa filling onto half the round, leaving a 2cm border. Fold the empty half over the filling and press the seam firmly to seal.

Sear 2 Heat 1 tbsp neutral oil in a heavy skillet over medium 60 seconds. Lay the mutabbaq parcel in the pan and pan-fry 4 minutes per side until both sides are deep gold and crisp.

Plate Whisk Greek yogurt with juice of half the lime and a pinch of salt in a small bowl. Slide mutabbaq onto a plate, cut into 4 wedges, scatter crispy onions and parsley across the top, and drizzle yogurt-lime sauce generously. Serve with remaining lime wedges.