Martabak

Murtabak or martabak, also mutabbaq (Arabic: مطبق‎‎), is a stuffed pancake or pan-fried bread which is commonly found in Saudi Arabia (especially the Tihamah and the Hejaz regions), Yemen, India, Indonesia, Malaysia, Singapore, Brunei and Thailand. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq (or sometimes mutabbag) in Arabic means "folded". It is a popular street food in Malaysia, Singapore and Indonesia.

Murtabak is often described as spicy folded omelette pancake with bits of vegetables.It is the most common form of murtabak; which is egg-filled pancake, sometimes mixed with green onion and minced meat, made from pan fried crepes which is folded and cut to squares.In Indonesia, the Murtabak is one of the most popular street foods and is known as "martabak". There are two Indonesian versions: a savory with egg and meat, and a sweet one.In Indonesia, the savory beaten-egg filled martabak is called 'martabak telur — to differ it from 'martabak manis, the sweet martabak folded pancake.

Lately, vegetarian murtabaks and other forms of murtabaks with chicken and other stuffings exist and can be found in many Indian Muslim restaurants in Singapore, they can be found in Little India area and those restaurants facing the Sultan Mosque near Arab Street.
In Malaysia, where it is called "murtabak", it was originally sold in Indian Muslim restaurants and stalls, and usually includes minced meat (beef or chicken, sometimes mutton) along with garlic, egg and onion, and is eaten with curry or gravy, sliced cucumber, syrup-pickled onions or tomato sauce. The dish is sold throughout the country, with diverse variations in ingredients or cooking styles and has been adopted by Malay Muslim sellers as well. In Yemen, murtabak also usually includes mutton.
Category : Appetizer

Difficulty : Easy

Cooking time : 15 – 30 minutes

Ingredients

– 250 g minced beef

– 4 gloves garlic, peeled and sliced

– 1 medium onion, peeled and sliced

– 1 small leek, halved lengthwise and sliced

– 1 spring onion, finely sliced

– 3 eggs

– 2 tablespoons chopped Chinese celery leaf (optional)

– 1 tablespoon curry powder

– salt and white pepper to taste

Dough

– 2 cups plain flour

– 3 tablespoons oil

– 3/4 cup water

– pinch of salt

Directions

1. Prepare the dough first by combaining all ingredients and kneading them into an oily elastic dough. Cover and leave at room temperature for 2 hours. Divide into four and roll each piece into a ball. Pull out with lightly oiled hands on an oiled or marble surface to make a large thin circle.

2. While dough is resting, make the filling. Heat oil and saute garlic and onion for few seconds. Add the meat until the meat changes colour. Add leek and celery and continue sauteing for 2 or 3 minutes. Then add curry powder, mix well and cook for 3 minutes. Set aside.

3. To make martabak, take a bowl, put the filling, eggs spring onion, salt and pepper, mix well. Heat a frying pan, fill the centre of each circle of dough with the mixture, fold in the sides and ends to completely enclose the filling envelope fashion. Fry it until golden brown on one side, turn and fry the other side.

4. When its done, cut into pieces and serve with vegetables pickles and sliced chillies.

Helpful hint : To minimize the cooking time, you can use ready-use spring roll sheet/wrapper or phylo pastry sheets as subtitute for dough. For spring roll wrapper the size should be wider than the one that usually for making a spring roll.

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