[ Meat & Egg Turnover ]


  • 10 oz all purpose flour
  • Salt to taste
  • cup ghee [clarified butter]
  • cup water
  • 1 large onion, finely chopped
  • 2-3 fresh green Serrano [or Jalapeno chilies] finely sliced [optional]
  • 1 egg for each dough sheet

      INGREDIENTS for Meat Filling :

  • 1 lb ground lamb or beef
  • 2 tbsp ghee [clarified butter]
  • 1 onion, finely chopped
  • 1 tbsp fresh ginger, finely minced
  • 2 tbsp meat curry powder
  • 2 tbsp cilantro, finely chopped
  • 2 tbsp fresh mint, finely chopped

Cook's note : Murtabak is popular 24-hour snack or appetizer, sometimes served with a side of curry for dipping - Malaysian Chicken Curry

Murtabak is often served with a simple chutney of pickled red
onions & cucumbers.

          To Prepare Meat Filling :
  • In a  wok or saucepan, heat 1 tbsp ghee
  • Add minced ginger, chopped onion, meat curry powder
  • Stir-fry for 1-2 mins, add ground meat
  • Use spatula to stir & break up meat so that there's no clumps, cook till well browned
  • Add chopped cilantro and mint, stir to mix well with meat, promptly remove from heat
  • Let cool completely [Filling may also be made ahead and stored in the fridge]

        To Prepare Murtabak :

  • Sieve flour and salt into a mixing bowl
  • Mix in the ghee, add water gradually, knead dough to a smooth med consistency
  • Let dough rest for at least 2-3 hrs
  • Take a portion of dough, shape into a ball, [oil the work top with ghee] work each ball into a very thin sheet - first flatten with your oiled palms, then thin it further by pulling the edges [professionals do it by flipping the dough in the air in a circular motion - like a pizza maker does]
  • Sprinkle the dough sheet with 1 tsp of ghee, fold in the edges forming it into a square, sprinkle a little flour and roll out slightly into a paper-thin rectangular sheet
  • Break one egg in the center of the rectangular sheet, carefully spread the egg over the middle section
  • Sprinkle some chopped onions and finely sliced green Serrano or Jalapeno chilies
  • Spoon about 2 tbsp of the curried meat filling evenly and fold in the four sides [like an envelope] into a nice square
  • Carefully and quickly lift the murtabak, using both hands, onto a preheated and well-greased griddle
  • Cook for 2 to 3 mins till golden brown. Lift Murtabak up, spread 1 tsp of ghee on the griddle and brown the other side
  • Cut into 2 or 4 pieces, serve warm or cold. As an option, serve with a side of curry gravy or some pickled red onions






 Copyright 2003-2013 All rights reserved.                | Links | Advertise | Banners | Terms of Use | Privacy Policy |