Best 2 Murtabak Recipes

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Murtabak is a stuffed pancake originating in the Indian subcontinent, likely derived from the paratha. It is a popular street food that is typically stuffed with spiced meat, vegetables, and/or eggs. Murtabak can be found in many countries across Southeast Asia, including Malaysia, Singapore, Indonesia, Brunei, Thailand, and the Philippines. It is also found in parts of the Middle East and South Africa. The name murtabak is derived from the Arabic word mutabbaq, which means "folded".

Let's cook with our recipes!

HOMEMADE MURTABAK



Homemade Murtabak image

Authentic Malaysian famous flatbread with egg, onion and meat filling! This is a simple and easy version of murtabak. Dhal or curry are great choices to go with this delicious murtabak.

Provided by Bea

Categories     Appetizer     Breakfast     Snack

Number Of Ingredients 13

1 lb minced beef ((500 g))
1 tsp salt
1 tsp cayenne pepper powder
2 tsp cumin powder
10 eggs
1/2 yellow onion (add more to your liking) (, chopped)
4 cups bread flour ((520 g))
1 egg (, room temperature)
3 tbsp unsalted butter (, (45 g) melted)
1 tbsp condensed milk
1 1/4 cup water ((310 ml))
some butter (, to coat the bread, pan and working surface)
1 yellow onion (, chopped)

Steps:

  • Heat a pan with some oil on medium heat. Add in meat, salt and cook until the meat it fully cooked, breaking up the meat as you go. Add in cayenne and cumin powder, continue cooking for 1 minute until the powdery taste is gone.
  • Set aside to cool completely before using.
  • In a standing mixer bowl, add in all the bread ingredients. Mix to incorporate everything and then knead for 10 minutes. Leave the dough to rest for 10 minutes (cover the bowl with a kitchen towel to prevent it getting dry) and then knead for another 5 minutes.
  • Form the dough into a log and cut into 10 equal pieces. Form each piece into a ball and coat it generously with some soften unsalted butter. Place the balls in a buttered container. Cover tightly with a cling film and leave to rest in the fridge overnight.
  • Coat the working surface generously with some soften unsalted butter. Place 1 ball of dough and flatten it with your fingers. Continue pressing and pushing the dough with the heels of your hand to stretch it.
  • Stretch it as thin as possible, until you can almost see through it. Now and then spread some soften butter on the dough to help the stretching.
  • If you want, you can lift 1 edge of the dough and carefully pull to even stretch it more. You can watch in the video to see it better.
  • Put 1 egg in the center of the dough. Break the yolk a bit with your fingers. Sprinkle some chopped onion on the egg, followed by previously cooked meat. Fold the dough into a square, overlapping in the middle and making sure the filling is fully covered by the dough.
  • Do the same with the rest of the balls.
  • Heat some butter in a pan on medium heat. Place the murtabak and cook for a few minutes until the bottom looks crispy. Flip it and continue cooking for a few minutes on the other side also.
  • Best served hot, enjoy!

MURTABAK



Murtabak image

Make and share this Murtabak recipe from Food.com.

Provided by Latchy

Categories     Curries

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 17

450 g all-purpose flour
20 g ghee
250 ml warm water
1 tablespoon warm water, approximately, extra
500 ml vegetable oil
50 g ghee, extra
30 g ghee
1 medium onion, finely chopped
3 garlic cloves, crushed
1/2 teaspoon sambal oelek
1 tablespoon grated fresh ginger
1 1/2 tablespoons mild curry powder
1 tablespoon garam masala
500 g ground lamb
2 tablespoons chopped fresh coriander
2 tablespoons chopped of fresh mint
3 eggs, lightly beaten

Steps:

  • Sift flour into bowl, rub in ghee.
  • Stir in water and enough extra water to form a soft dough.
  • Turn dough onto a lightly floured surface, knead for about 10 minutes or until very smooth and elastic.
  • Divide dough into 12 portions, roll each portion into a ball.
  • Place balls in a bowl and pour oil over balls, cover and stand for 1 hour.
  • Spread a little of the oil over a smooth surface, press out drained dough ball until a very thin 24cm square.
  • Place a 1/4 cup (60ml) of the filling in the centre of the square, spread filling to 10cm square.
  • Fold in sides of dough to form a parcel: trim overlapping edges if too thick.
  • Repeat with remaining dough balls and filling.
  • Heat extra ghee in pan and cook parcels until well browned on both sides; drain on absorbent paper.
  • Serve immediately.
  • FILLING.
  • Heat ghee in pan, add onion, garlic, sambal oelek and ginger, cook, stirring, until onion is soft.
  • Stir in spices, stir until fragrant.
  • Add mince and cook stirring until well browned, stir in herbs; cool.
  • Stir in eggs.

Tips:

  • Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the overall taste of your murtabak. Look for fresh vegetables, tender meat, and flavorful spices.
  • Don't overmix the dough: Overmixing the dough will make it tough. Mix it just until the ingredients are well combined.
  • Let the dough rest: After mixing the dough, let it rest for at least 30 minutes. This will allow the gluten to relax and make the dough easier to work with.
  • Cook the murtabak on a hot griddle: A hot griddle will help to create a crispy exterior and a tender interior.
  • Don't overcrowd the griddle: Don't try to cook too many murtabak at once. This will cause them to steam instead of fry.
  • Serve the murtabak hot: Murtabak is best served hot and fresh. If you're making them ahead of time, reheat them in a warm oven before serving.

Conclusion:

Murtabak is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its crispy exterior and tender interior, it's sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting dish to try, give murtabak a try. You won't be disappointed!

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