Murtabak, a hearty street food from Malaysian-Indian cuisine, wraps a curry-spiced beef, egg and spring onion filling in a thin dough folded into a square and fried on a hot griddle. The dough balls freeze well, so they can be prepared well in advance.
Knead the flour, salt, warm water and one tablespoon of oil into a smooth dough. Divide it into small balls, coat them generously with oil, cover and rest at room temperature for at least 60 minutes; this resting time makes the dough stretchable.
Heat the oil in a pan and sauté the onion and garlic, then add the ground beef and cook until browned. Stir in the curry powder, salt and pepper, then remove from heat and let it cool.
With oiled hands, gently stretch one of the rested dough balls on the counter until thin, place beef filling, beaten egg and chopped spring onion in the center, then fold the four edges over into a square.
Heat the oil in a hot pan and fry the murtabak over medium heat until both sides are golden and crisp.
If the dough tears while stretching, don't worry — small holes can be pressed closed with your fingertip using the dough itself. Allergens: contains wheat (gluten) and egg.
If you oil the dough balls and freeze them individually in bags, they keep for a couple of months — just thaw at room temperature before use. Adding finely diced potato to the filling is a common variation in Malaysia.
Admin DadaGastro · verified in test kitchenHamuru gerekenden az dinlendirdim, 60 dakika yerine 35 dakikada açmaya çalışınca yırtıldı ve iç harç dışarı taştı; tam süresini beklemek gerçekten önemliymiş, bir dahaki sefere zamanlayıcı kullanacağım.
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