📝 About This Recipe
A beloved street food staple across Southeast Asia and the Middle East, Murtabak is a masterclass in texture and spice. This recipe features a paper-thin, buttery dough folded over a succulent filling of curried minced meat, aromatic aromatics, and beaten eggs. When pan-fried to a shatteringly crisp golden brown, it becomes a savory, multi-layered pastry that is as satisfying to make as it is to eat.
🥗 Ingredients
For the Dough
- 3 cups All-purpose flour (sifted)
- 1 tablespoon Condensed milk (for a hint of sweetness and browning)
- 1 teaspoon Salt
- 2 tablespoons Ghee or melted butter (plus extra for soaking)
- 3/4 cup Water (room temperature)
For the Meat Filling
- 1 lb Minced beef or lamb (ground)
- 1 large Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 2 tablespoons Curry powder (Malaysian or Madras style)
- 4 large Eggs (beaten separately for assembly)
- 3 stalks Green onions (sliced thinly)
The Pickled Onion Side
- 1 small Red onion (sliced into rings)
- 1/4 cup White vinegar
- 1 tablespoon Sugar
- 1 drop Red food coloring (optional, for authentic street-style look)
👨🍳 Instructions
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1
In a large mixing bowl, combine flour, salt, condensed milk, ghee, and water. Knead for 10-12 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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2
Divide the dough into 8 equal-sized balls. Coat each ball generously with ghee and place them in a container. Cover and let rest for at least 3 hours, or ideally overnight, to relax the gluten.
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3
While the dough rests, prepare the filling. Heat a tablespoon of oil in a skillet over medium heat. Sauté the diced yellow onion, garlic, and ginger until fragrant and softened.
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4
Add the minced meat to the skillet. Break it up with a spatula and cook until browned. Stir in the curry powder and salt to taste. Cook for another 5 minutes until the meat is dry and flavorful. Set aside to cool completely.
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5
Prepare the pickled onions by mixing vinegar, sugar, and a pinch of salt. Toss in the red onion rings and the food coloring if using. Let this sit in the fridge until serving.
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6
To assemble, grease a large flat work surface with oil. Take one dough ball and flatten it with your palm. Use a rolling pin or your hands to stretch it until it is paper-thin and translucent.
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7
In a small bowl, mix 1/4 of the cooked meat filling with one beaten egg and a handful of sliced green onions.
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8
Place the meat and egg mixture in the center of the stretched dough. Spread it into a 5-inch square.
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9
Fold the edges of the dough over the filling to create a neat square envelope, ensuring the filling is completely sealed.
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10
Heat a large flat griddle or non-stick pan over medium-low heat with a generous tablespoon of ghee.
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11
Carefully lift the Murtabak and place it onto the hot griddle. Fry for 4-5 minutes on each side, pressing down gently with a spatula to ensure even cooking.
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12
Once both sides are deep golden brown and the internal egg is cooked through, remove from heat. Repeat for the remaining portions.
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13
Cut the Murtabak into bite-sized squares and serve immediately while hot and crispy.
💡 Chef's Tips
The secret to a great Murtabak is resting the dough; if it snaps back when stretching, let it rest longer. Use a high-smoke point fat like ghee for frying to get that signature buttery flavor without burning. Ensure the meat filling is completely cooled before mixing with the raw egg to prevent the egg from curdling prematurely. If you aren't confident stretching the dough by hand, roll it out between two sheets of parchment paper until see-through. For an extra crispy finish, basting the edges of the pancake with a little extra ghee during the final minute of frying.
🍽️ Serving Suggestions
Serve with the included pink pickled onions to cut through the richness of the pastry. A side of thick dhal (lentil curry) or chicken curry gravy is essential for dipping. Pair with a hot glass of Teh Tarik (pulled milk tea) for the authentic Malaysian experience. Add a few fresh cucumber slices on the side for a cooling crunch. Serve with a dollop of spicy sambal if you prefer an extra kick of heat.