📝 About This Recipe
Originating from the Arabian Peninsula and perfected in the bustling street stalls of Malaysia and Singapore, Murtabak is a legendary savory pancake that defines Southeast Asian comfort food. This Halal specialty features a paper-thin, buttery dough folded over a rich, aromatic filling of spiced minced meat, onions, and eggs. Every bite offers a symphonic contrast between the shatteringly crisp exterior and the succulent, curry-infused center.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (sifted)
- 3/4 cup Water (room temperature)
- 1 tablespoon Condensed milk (for color and subtle sweetness)
- 1 teaspoon Salt
- 2 tablespoons Ghee or melted butter (plus extra for soaking)
The Meat Filling
- 500 grams Minced beef or lamb (lean)
- 3 tablespoons Meat curry powder (Malaysian style preferred)
- 2 large Red onion (finely diced)
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated into a paste)
- 4-5 large Fresh eggs (to be beaten into the filling later)
- 2 pieces Green chilies (sliced thinly)
Pickled Onion Sauce
- 1 medium Red onion (sliced into rings)
- 1/2 cup White vinegar
- 2 tablespoons Sugar
- 1 drop Pink food coloring (optional, for traditional look)
👨🍳 Instructions
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1
In a large mixing bowl, combine flour, salt, condensed milk, and 2 tablespoons of ghee. Gradually add water and knead until a smooth, elastic dough forms (about 10 minutes by hand).
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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 3-4 hours, or ideally overnight, to develop elasticity.
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3
To make the filling, heat 1 tablespoon of oil in a pan. Sauté the diced onions, garlic, and ginger until fragrant and translucent.
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4
Add the minced meat and cook until browned. Stir in the curry powder and salt, cooking for another 5 minutes until the mixture is dry and aromatic. Set aside to cool completely.
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5
Prepare the pickled onions by whisking vinegar, sugar, and food coloring. Toss in the onion rings and let them macerate in the fridge while you cook the pancakes.
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6
Grease a large, flat work surface with ghee. Take one dough ball and flatten it with your palm. Use a rolling pin or the 'flipping' technique to stretch the dough until it is paper-thin and translucent.
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7
In a small bowl, whisk one egg with a generous scoop (about 4 tablespoons) of the cooled meat mixture and some sliced green chilies.
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8
Pour the egg and meat mixture into the center of the stretched dough, spreading it into a square shape.
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9
Fold the edges of the dough over the filling to create a neat, square envelope. Ensure the meat is fully enclosed.
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10
Heat a heavy-bottomed griddle or cast-iron skillet over medium heat with a tablespoon of ghee.
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11
Carefully lift the Murtabak and place it on the griddle. Fry for 4-5 minutes on each side, pressing down gently with a spatula, until the exterior is deep golden brown and crispy.
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12
Repeat the process for the remaining dough balls and filling.
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13
Drain the Murtabak on paper towels and cut into bite-sized squares using a sharp knife or pizza cutter.
💡 Chef's Tips
The secret to a perfect Murtabak is resting the dough; if it snaps back when stretching, it needs more time. Always let the meat filling cool completely before mixing with raw egg, otherwise the egg will scramble prematurely. Use a wide, flat spatula to flip the Murtabak to prevent the thin dough from tearing. If you find stretching the dough difficult, you can use a rolling pin to get it as thin as possible on a well-oiled surface. For an extra indulgent version, brush the top of the pancake with extra ghee while it's frying.
🍽️ Serving Suggestions
Serve hot with the signature pink pickled onions to cut through the richness. Pair with a side of thick dhal (lentil curry) or a simple chicken curry gravy for dipping. A tall glass of Teh Tarik (pulled milk tea) is the traditional beverage of choice. Add a side of fresh cucumber slices and a dollop of spicy sambal for extra heat. Enjoy as a heavy breakfast or a satisfying late-night supper snack.