Introduction
Murtabak is a popular street food in Malaysia and neighboring countries, characterized by its flaky, crispy outer layer and flavorful filling. Traditionally made with a thin dough, Murtabak is stuffed with a mixture of minced meat (such as beef or chicken), onions, and various spices, then pan-fried until golden brown. This savory dish is often served with a side of curry or pickled vegetables, making it a satisfying and versatile meal option for any time of the day.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon oil (for the dough)
- 3/4 cup water (adjust as needed)
- 1 lb (450 g) minced meat (beef, chicken, or lamb)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder (adjust to taste)
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 2 tablespoons chopped green onions (optional)
- 2 eggs, beaten (for binding the filling)
Instructions
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Prepare the Dough:
- In a mixing bowl, combine the all-purpose flour and salt. Add the oil and gradually pour in the water, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 15-30 minutes.
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Make the Filling:
- In a skillet over medium heat, cook the minced meat until browned. Add the chopped onion, garlic, cumin, coriander, and chili powder. Stir well and cook until the onion is soft and translucent. Season with soy sauce, salt, and pepper. Remove from heat and allow to cool slightly. Mix in the beaten eggs and green onions.
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Roll Out the Dough:
- Divide the rested dough into equal portions (about 4-6). On a floured surface, roll each portion into a thin circle (about 8-10 inches in diameter).
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Stuff and Fold:
- Place a generous amount of the filling in the center of the dough circle. Fold the edges of the dough over the filling to create a square or rectangle, ensuring the filling is fully enclosed. Press down gently to seal.
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Cook the Murtabak:
- Heat a bit of oil in a non-stick skillet over medium heat. Place the stuffed Murtabak in the skillet and cook for about 5-7 minutes on each side, or until golden brown and crispy. You can add more oil as needed to achieve a crispy texture.
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Serve:
- Remove from the skillet and drain on paper towels. Cut into pieces and serve hot with curry sauce, sambal, or pickled vegetables on the side.
Health Notes
- Murtabak can be high in calories and fat, especially when fried. To make a healthier version, consider using leaner meats, reducing oil, or baking instead of frying.
Serving Suggestions
- Murtabak is best enjoyed warm, served alongside a flavorful curry sauce or chili sauce. It can also be paired with a simple cucumber salad for a refreshing contrast.
Tips
- Flavor Enhancements: You can add diced potatoes or grated carrots to the filling for added texture and nutrition.
- Dough Consistency: Ensure the dough is not too sticky. If it is, sprinkle a little more flour while kneading.
- Make-Ahead: You can prepare the filling in advance and refrigerate it. Assemble the Murtabak just before cooking for the best texture.
- Cooking Method: For a lighter version, consider pan-frying with less oil or baking the Murtabak in the oven until crispy.
