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[ Meat & Egg Turnover ]
INGREDIENTS
:
- 10 oz all purpose flour
- Salt
to taste
-
½ cup
ghee [clarified butter]
-
½ 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
-
2½ 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. |
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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
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