Murtabak

Murtabak

Crispy pan-fried pockets stuffed with spiced ground meat, egg, and onion.

Total 1 hr 30 min Makes 4 servings Calories 620/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Eggs, Wheat, Red meat

Murtabak is a Southeast Asian street food favorite: a thin dough wrapper filled with curried minced meat, beaten egg, and onion, then folded into a square and fried until golden and crackling. It's traditionally served with a tangy curry dipping sauce and pickled onions on the side, making it a satisfying lunch or dinner centerpiece.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil, plus more for brushing and frying
  • 3/4 cup warm water
  • 1 pound ground beef
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 eggs
  • 3 scallions, thinly sliced
  • 1/4 cup vegetable oil, for frying
  • 1/2 cup curry dipping sauce
  • 1/2 cup pickled onions

Method

  1. In a large bowl, whisk together the flour and salt. Add the oil and warm water, then mix and knead by hand for 8 to 10 minutes until a smooth, elastic dough forms.

  2. Divide the dough into 4 equal balls, rub each lightly with oil, cover with plastic wrap or a damp towel, and let rest at room temperature.

  3. Meanwhile, heat a splash of oil in a 9-inch skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes.

  4. Add the garlic, curry powder, cumin, coriander, and turmeric, and cook, stirring, until fragrant, about 1 minute.

  5. Add the ground beef, salt, and pepper, and cook, breaking up with a spoon, until browned and no longer pink, 6 to 8 minutes. Drain excess fat and set the filling aside to cool slightly.

  6. On a lightly oiled surface, stretch and flatten one dough ball by hand into a thin, roughly 10-inch square, working the edges thinner than the center.

  7. In a small bowl, beat one egg with a portion of the sliced scallions. Spread about one-quarter of the beef filling over the center of the stretched dough, then pour the egg mixture evenly over the filling.

  8. Fold the four sides of the dough over the filling to form a sealed square packet, pressing the edges to seal.

  9. Heat 1 tablespoon of oil in a 9-inch skillet over medium heat. Carefully transfer the packet seam-side down into the skillet and fry until deep golden and crisp, 3 to 4 minutes per side.

  10. Transfer to a cutting board and repeat the stretching, filling, and frying process with the remaining dough balls, filling, and eggs, adding more oil to the skillet as needed.

  11. Slice each murtabak into quarters and serve hot with curry dipping sauce and pickled onions on the side.

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Murtabak

Murtabak is a Southeast Asian street food favorite: a thin dough wrapper filled with curried minced meat, beaten egg, and onion, then folded into a square and fried until golden and crackling. It's traditionally served with a tangy curry dipping sauce and pickled onions on the side, making it a satisfying lunch or dinner centerpiece.

1 hr 30 min 4 servings 620 cal

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil, plus more for brushing and frying
  • 3/4 cup warm water
  • 1 pound ground beef
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 eggs
  • 3 scallions, thinly sliced
  • 1/4 cup vegetable oil, for frying
  • 1/2 cup curry dipping sauce
  • 1/2 cup pickled onions

Method

  1. 1

    In a large bowl, whisk together the flour and salt. Add the oil and warm water, then mix and knead by hand for 8 to 10 minutes until a smooth, elastic dough forms.

  2. 2

    Divide the dough into 4 equal balls, rub each lightly with oil, cover with plastic wrap or a damp towel, and let rest at room temperature.

  3. 3

    Meanwhile, heat a splash of oil in a 9-inch skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes.

  4. 4

    Add the garlic, curry powder, cumin, coriander, and turmeric, and cook, stirring, until fragrant, about 1 minute.

  5. 5

    Add the ground beef, salt, and pepper, and cook, breaking up with a spoon, until browned and no longer pink, 6 to 8 minutes. Drain excess fat and set the filling aside to cool slightly.

  6. 6

    On a lightly oiled surface, stretch and flatten one dough ball by hand into a thin, roughly 10-inch square, working the edges thinner than the center.

  7. 7

    In a small bowl, beat one egg with a portion of the sliced scallions. Spread about one-quarter of the beef filling over the center of the stretched dough, then pour the egg mixture evenly over the filling.

  8. 8

    Fold the four sides of the dough over the filling to form a sealed square packet, pressing the edges to seal.

  9. 9

    Heat 1 tablespoon of oil in a 9-inch skillet over medium heat. Carefully transfer the packet seam-side down into the skillet and fry until deep golden and crisp, 3 to 4 minutes per side.

  10. 10

    Transfer to a cutting board and repeat the stretching, filling, and frying process with the remaining dough balls, filling, and eggs, adding more oil to the skillet as needed.

  11. 11

    Slice each murtabak into quarters and serve hot with curry dipping sauce and pickled onions on the side.