Recipe Murtabak

Murtabak is a delightful dish that originates from the Middle East but has found its way into the hearts and stomachs of people around the world, particularly in Southeast Asia. It is a stuffed pancake or pan-fried bread filled with a savory mixture of minced meat, eggs, and spices, making it a flavorful treat for any time of day. Let's dive into the recipe and explore the art of making this delectable dish.

Ingredients:

For the dough:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 egg
  • ¾ cup water
  • 2 tablespoons vegetable oil

For the filling:

  • 300g minced meat (beef, chicken, or mutton)
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 green chilies, finely chopped (optional)
  • 2 eggs
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • Cooking oil for frying

Instructions:

  1. Prepare the dough:

    • In a mixing bowl, combine the flour, salt, and sugar.
    • Add the egg, water, and vegetable oil. Mix until a smooth dough forms.
    • Knead the dough for about 5-7 minutes until it is soft and elastic. Cover and let it rest for 30 minutes.
  2. Make the filling:

    • Heat some oil in a pan over medium heat. Add the chopped onions and garlic, sauté until fragrant.
    • Add the minced meat and cook until it is browned and cooked through.
    • Stir in the green chilies, curry powder, ground cumin, ground coriander, salt, and pepper. Cook for another 2-3 minutes.
    • Remove from heat and let the filling cool slightly.
  3. Assemble the murtabak:

    • Divide the dough into equal-sized balls. Roll out each ball into a thin circle on a floured surface.
    • Place a generous amount of the filling onto one half of the dough circle, leaving a small border around the edges.
    • Fold the other half of the dough over the filling to form a semi-circle. Press the edges firmly to seal.
  4. Cook the murtabak:

    • Heat a non-stick pan over medium heat and grease it lightly with oil.
    • Carefully transfer the stuffed dough onto the pan and cook for 3-4 minutes on each side until golden brown and crispy.
    • Repeat with the remaining dough and filling.

Serve and Enjoy:

Slice the murtabak into wedges and serve hot with your favorite dipping sauce, such as chili sauce or cucumber raita. Murtabak is often enjoyed as a snack or appetizer but can also be served as a main course alongside a fresh salad or pickles.

Tips and Variations:

  • For a vegetarian version, substitute the minced meat with mashed potatoes or paneer.
  • Experiment with different spices and herbs to customize the flavor of the filling according to your taste preferences.
  • If you prefer a thinner crust, roll out the dough into larger circles and use less filling.
  • Murtabak can be frozen after assembly. Simply wrap each uncooked murtabak in plastic wrap and store them in a freezer-safe bag for up to one month. Thaw before cooking.

Nutritional Information:

The calorie content of murtabak can vary depending on the type and amount of filling used. On average, one serving of murtabak (approximately 1 piece) contains around 300-400 calories.

In Conclusion:

Murtabak is not just a dish; it's a culinary adventure that brings together flavors and traditions from across the globe. Whether you enjoy it as a snack, appetizer, or main course, making murtabak at home allows you to experience the joy of creating something delicious from scratch. So, roll up your sleeves, gather your ingredients, and embark on a journey to savor the irresistible taste of homemade murtabak. 

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