Murtabak

Build the Meal Around Murtabak

• Curry sauce
• Pickled onions
• Sliced cucumber
• Teh tarik

How to Cook Murtabak

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1. Knead the flour, salt, 1 tbsp oil and water into a smooth dough. Divide into 4 balls, coat with the 3 tbsp oil, cover and rest for 1 hour.

   Mark done Start 1 hr timer

2. For the filling, heat the 2 tbsp oil and cook the onion and ginger and garlic paste for 4 minutes. Add the lamb, curry powder, turmeric and salt and cook for 8 minutes until dry. Cool slightly, then mix with the coriander, eggs and spring onions.

   Mark done Start 4 min timer

3. Stretch each dough ball on an oiled surface into a very thin square about 30 cm across. Spoon a quarter of the filling in the centre and fold in the sides to make a square parcel.

   Mark done

4. Cook each parcel on an oiled griddle over a medium heat for 3 minutes on each side, until crisp and golden. Cut into squares.

   Mark done Start 3 min timer

Worth Knowing Before You Cook

Oil your hands and work surface well.

Stretch the dough gently to avoid holes.

Cool the filling before sealing the parcels.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Storing and Reheating

Best eaten warm. Keeps in the fridge for 2 days and reheats in a pan.

Murtabak: Your Questions Answered

Murtabak Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.