📝 About This Recipe
A beloved staple of the bustling Ramadan bazaars across Southeast Asia, Murtabak is a savory, pan-fried stuffed pancake that defines the breaking of the fast. This recipe features a paper-thin, buttery dough folded over a rich, aromatic filling of spiced minced beef and eggs, creating a multi-layered masterpiece that is crispy on the outside and succulent within. Served with its signature tangy pickled onions, it’s a festive labor of love that brings the soulful flavors of Malay-Indian fusion right to your Eid table.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (sifted)
- 1 tablespoon Condensed milk (for a hint of sweetness and browning)
- 1 teaspoon Salt
- 3/4 cup Water (warm)
- 2 tablespoons Ghee or melted butter (plus extra for coating)
The Meat Filling
- 500 grams Ground beef or lamb (lean)
- 2 tablespoons Meat curry powder (Malaysian or Madras style)
- 1 large Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated)
The Assembly
- 4-5 large Eggs (beaten slightly)
- 3 stalks Green onions (thinly sliced)
- 1/4 cup Fresh cilantro (chopped)
Pickled Onion Side
- 1 large Red onion (thinly sliced)
- 1/4 cup Vinegar (white or apple cider)
- 1 tablespoon Sugar
- 1 drop Red food coloring (optional, for traditional look)
👨🍳 Instructions
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1
In a large mixing bowl, combine flour, salt, condensed milk, and ghee. Gradually add warm water and knead for 10-15 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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2
Divide the dough into 6 equal balls. Coat each ball generously with ghee and place them in a container. Cover and let rest for at least 2 hours (or overnight) to allow the gluten to relax completely.
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3
While the dough rests, prepare the filling. Heat oil in a pan over medium heat and sauté the diced yellow onion, garlic, and ginger until fragrant and translucent.
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4
Add the ground meat and cook until browned, breaking it up into fine crumbles with your spatula.
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5
Stir in the curry powder and salt. Cook for another 5 minutes until the spices are well-incorporated and the mixture is relatively dry. Remove from heat and let it cool completely.
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6
Make the pickled onions by whisking vinegar, sugar, and food coloring (if using) in a small bowl. Toss in the sliced red onions and set aside to marinate.
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7
To assemble, take one dough ball and place it on a well-greased flat surface. Use your palms to flatten it, then gently stretch it from the edges until it is paper-thin and translucent (similar to phyllo).
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8
In a small bowl, mix 1/2 cup of the cooked meat filling with one beaten egg, some green onions, and cilantro.
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9
Pour this egg-meat mixture into the center of the stretched dough, spreading it into a square shape.
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10
Fold the sides of the dough over the filling to create a neat square envelope, ensuring the filling is completely sealed.
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11
Heat a large flat griddle or non-stick pan over medium heat with a tablespoon of ghee.
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12
Carefully lift the Murtabak and place it on the griddle. Fry for 4-5 minutes on each side, pressing down gently, until the exterior is golden brown and crispy, and the egg inside is fully cooked.
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13
Repeat with the remaining dough balls and filling. Slice the Murtabak into squares before serving hot.
💡 Chef's Tips
Resting the dough is non-negotiable; if it's too springy and snaps back, let it rest longer. Make sure the meat filling is cool before adding it to the egg, otherwise, you'll scramble the eggs prematurely. Use a high-smoke point fat like ghee for frying to get that authentic, buttery aroma and perfect crunch. If you find stretching the dough difficult, you can use a rolling pin to get it as thin as possible on a greased surface. For a vegetarian version, swap the meat for sautéed mushrooms and finely diced potatoes.
🍽️ Serving Suggestions
Serve alongside the traditional bright pink pickled onions to cut through the richness. A side of thick dhal (lentil curry) or chicken curry gravy is perfect for dipping. Pair with a cold glass of Sirap Bandung (rose syrup with milk) for a classic Ramadan experience. Fresh cucumber slices and a dollop of spicy sambal add a refreshing heat. Serve as a heavy appetizer or a main course during Iftar celebrations.