Malaysian-Style Beef and Egg Murtabak | Spiced Filling in Folded Dough

Knead the flour, salt, lukewarm water, and 1 tablespoon (15 ml) of cooking oil into a smooth dough. Divide it into small balls, coat them generously with cooking oil, cover, and let them rest at room temperature for at least 60 minutes. This rest makes the dough easier to stretch thin.

Heat the cooking oil in a pan and sauté the onion and garlic. Add the ground beef and cook until it changes color. Stir in the curry powder, salt, and black pepper, then remove from the heat and let cool.

With oiled hands, gently stretch one rested dough ball on the work surface until it forms a thin sheet. Place some ground beef filling, beaten egg, and chopped scallions in the center. Fold the four edges over to form a square parcel.

Heat cooking oil in a hot pan. Cook the murtabak over medium heat until both sides are golden and crisp.