Delicious and Authentic Murtabak Recipe

Ingredients

2 cups of all-purpose flour
1/2 cup of water
1/2 teaspoon of salt
2 tablespoons of vegetable oil
1 egg for the dough
500 grams of minced beef
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2 green chilies, finely chopped
1 teaspoon of curry powder
1/2 teaspoon of turmeric powder
1/4 teaspoon of black pepper
1 large egg for the filling
2 tablespoons of chopped fresh coriander
2 tablespoons of chopped fresh mint
Vegetable oil for frying

Steps and instructions

In a large mixing bowl, combine the flour, salt, egg, and vegetable oil. Gradually add water while mixing until a soft dough forms.
Knead the dough on a lightly floured surface for about 5 to 10 minutes, until it becomes smooth and elastic. Divide the dough into equal portions and let it rest for a few hours or overnight.
For the filling, heat a tablespoon of oil in a pan over medium heat. Add the chopped onion, garlic, and green chilies. Cook until the onions become translucent.
Add the minced beef to the pan. Stir well and cook until the meat is completely browned.
Add the curry powder, turmeric powder, and black pepper to the pan. Mix well and cook for a few more minutes.
Remove the pan from heat and let it cool for a bit. Beat an egg and add it to the cooled meat mixture along with the chopped coriander and mint. Stir well to combine.
Take one portion of the dough and flatten it on a lightly oiled surface into a very thin sheet.
Place a portion of the meat filling in the center of the flattened dough. Fold the dough over the filling, sealing the edges to form a square.
Heat a skillet with a bit of oil over medium heat. Transfer the prepared murtabak to the skillet and cook until golden brown on both sides.
Repeat the process with the remaining dough and filling. Serve the murtabak hot with your favorite dipping sauce.

Tools for making

Mixing Bowl - Used to combine the dough ingredients and mix them thoroughly.
Skillet - A flat-bottomed pan used for cooking the murtabak.
Chopping Board - Used for chopping the onion, garlic, and green chilies.
Knife - Essential for chopping the onion, garlic, and green chilies.
Rolling Pin - Used to flatten the dough into thin sheets.
Spatula - Helps in flipping and turning the murtabak while cooking.
Large Spoon - Used for stirring and mixing the meat filling.
Measuring Cups - Used to accurately measure the flour and water for the dough.
Measuring Spoons - For precise measurement of salt, curry powder, turmeric powder, and black pepper.
Lightly Oiled Surface - A clean surface lightly coated with oil to prevent the dough from sticking.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier crust.
Replace minced beef with minced chicken, lamb, or turkey for different flavor profiles.
Add diced vegetables like bell peppers, carrots, or peas to the meat filling for added texture and nutrition.
Try using different spices or spice blends in the filling, such as garam masala, cumin, or paprika.
For a vegetarian version, substitute the meat with a combination of mashed potatoes, paneer (Indian cheese), and peas.
Experiment with different dipping sauces like yogurt mint sauce, tamarind chutney, or spicy tomato sauce.
Add grated cheese, such as mozzarella or cheddar, to the filling for a cheesy twist.
Make a sweet version by filling the murtabak with a mixture of sweetened coconut, nuts, and dried fruits.
Try baking the murtabak in the oven instead of frying for a healthier alternative.

Recipe overview

Murtabak is a delicious and hearty stuffed pancake dish popular in Southeast Asia, especially in countries like Malaysia, Indonesia, and Singapore. This savory treat is made from a thin, bread-like dough filled with a mouthwatering mixture of minced beef, onions, garlic, spices, and herbs. The dough is expertly filled, folded into a square, and then fried to golden brown perfection. This recipe will guide you step by step in making your own Murtabak at home, from preparing the soft dough to creating the flavorful filling. Take your time in kneading the dough and letting it rest, this will result in a wonderfully soft and light texture. And don't hold back on the flavors for the filling, the combination of spices, herbs, and minced beef is truly what makes Murtabak a standout dish. So go ahead, roll up your sleeves, and prepare yourself for a culinary journey to Southeast Asia. In no time, you'll be enjoying hot, freshly made Murtabak right in your own kitchen!

Common questions

Can I use other types of flour instead of all-purpose flour? Yes, you can try using whole wheat flour or a mix of different flours, but the texture and taste may vary.
Can I substitute minced beef with another type of meat? Certainly! You can use minced chicken, lamb, or even a vegetarian meat substitute if you prefer.
How long should I let the dough rest? It is recommended to let the dough rest for at least a few hours or overnight to allow it to relax and develop more flavor.
What can I use as a dipping sauce for murtabak? Common choices for dipping sauces include yogurt-based sauces, sweet chili sauce, or a cilantro-mint chutney.
Can I freeze the leftover murtabak? Yes, you can freeze cooked murtabak by wrapping it tightly in foil or placing it in an airtight container. Thaw and reheat in a skillet or oven before serving.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the dough and combining ingredients.
Skillet - A frying pan or skillet for cooking the murtabak.
Pan - Used for cooking the filling.
Knife - For chopping onions, garlic, and chilies.
Cutting Board - A flat surface for chopping ingredients.
Rolling Pin - Used to flatten the dough into thin sheets.
Spatula - Helps in flipping and transferring the murtabak while cooking.
Bowl - For beating the egg and mixing the filling ingredients.
Measuring Cups and Spoons - Used to accurately measure the ingredients.
Oil Brush - For brushing oil on the skillet or murtabak during cooking.

Origin stories

Murtabak, a delectable stuffed pancake or pan-fried bread, traces its origins back to the Middle East, specifically Yemen. It spread through Saudi Arabia and then to Southeast Asia, brought by traders and immigrants. This culinary journey formed variations of the dish, reflecting the tastes and ingredients of each region it touched. The name murtabak itself means 'folded' in Arabic, paying tribute to the process of folding the dough over the savory filling. It is a popular street food during Ramadan, a symbol of unity and shared meals, and is often served with pickled onions or a curry sauce for dipping. Each bite of this delightful mélange of flavors is a testament to an age-old recipe that continues to traverse borders and bring people together.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.