Murtabak is not just a dish; it’s an experience that tantalizes taste buds and warms the soul. Originating from the bustling streets of the Middle East, this stuffed, pan-fried bread has found a special place in Southeast Asian cuisine, especially in Malaysia and Singapore. Its unique blend of flavors, featuring spiced meat, vegetables, and a crispy outer layer, makes it a popular choice among food lovers.
In this article, you will learn how to prepare Murtabak at home, using fresh ingredients and traditional methods. From the essential Murtabak ingredients to various Murtabak variations, we’ll cover every aspect to ensure you can master this delightful dish. Let’s dive in and explore how to create the best Murtabak recipe that will impress your family and friends!
Ingredients
| Ingredient | Measurement | Description |
| All-purpose flour | 2 cups | Freshly milled flour forms the base for the crispy outer layer of Murtabak. |
| Water | 1 cup | Adding water helps achieve the right dough consistency for wrapping. |
| Salt | 1 tsp | Salt enhances the flavor of the dough, making it savory. |
| Ground meat (chicken or beef) | 1 lb | Use fresh, high-quality meat for the filling. It adds richness to the Murtabak. |
| Onions | 1 medium, chopped | Sautéed onions add sweetness and depth to the filling. |
| Garlic | 2 cloves, minced | Fresh garlic enhances the aroma and depth of flavor in Murtabak. |
| Eggs | 2, lightly beaten | Eggs provide a binding agent that gives the filling a fluffy texture. |
| Spices (cumin, coriander, turmeric) | 1 tsp each | These spices create an aromatic flavor profile that defines authentic Murtabak. |
| Oil | For frying | Oil is essential for achieving that golden, crispy exterior. |
Step-by-Step Instructions
- Prepare the Dough: In a mixing bowl, combine all-purpose flour and salt. Gradually add water while mixing until a soft dough forms. Knead for about 10 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- Cook the Filling: In a large skillet, heat a bit of oil over medium heat. Add the chopped onions and sauté until golden brown. Then, add the minced garlic, followed by the ground meat. Cook until the meat is browned and fully cooked, breaking it apart with a spoon.
- Add Spices: Stir in the spices (cumin, coriander, turmeric) to the meat mixture along with the beaten eggs. Mix well until the eggs are cooked and combined with the meat filling. Remove from heat and allow to cool.
- Assemble the Murtabak: Divide the rested dough into small balls. On a floured surface, roll each ball into a thin circle. Place a generous amount of the meat filling in the center, fold the edges over to enclose the filling, and shape into a square or rectangle.
- Fry until Golden: Heat oil in a pan over medium heat. Carefully place the filled Murtabak in the pan, cooking until golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
- Serve: Slice the Murtabak into wedges and serve hot with Murtabak sauce or your favorite dipping sauce, like mint chutney or raita for the best experience!
Pro Tips
- Customize the Filling: Feel free to experiment with different proteins or even go vegetarian by using mushrooms or tofu for a delicious vegan Murtabak.
- Make Ahead: You can prep the filling in advance and store it in the fridge for up to 2 days. Cooking the Murtabak becomes quicker on busy days!
- Use a Non-Stick Pan: For easier flipping and less oil, using a non-stick skillet is recommended.
- Flavor Boost: Try adding chopped chilies or herbs like cilantro into your meat mixture for an extra burst of flavor.
- Leftovers: Store leftover Murtabak in the fridge for a quick snack or meal. Reheat on a skillet to maintain crispness.
Nutritional Information
| Nutrient | Amount Per Serving |
| Calories | 320 |
| Protein | 20g |
| Carbohydrates | 35g |
| Saturated Fats | 6g |
| Fiber | 2g |
| Cholesterol | 55mg |
| Sugars | 1g |
| Fat | 14g |
FAQs
What is the best way to store Murtabak?
You can store Murtabak in an airtight container in the fridge for up to 3 days. Reheat in a skillet or the oven for crispy results.
Can Murtabak be made vegan or gluten-free?
Absolutely! You can swap the meat for vegetables or legumes, and use gluten-free flour for the dough.
What are the best side dishes to serve with Murtabak?
Murtabak pairs wonderfully with mint chutney, raita, or pickled vegetables. You can also enjoy it with a side of salad!
How long does it take to prepare Murtabak?
Preparation and cooking time can take about 1.5 hours. However, the flavors are well worth the wait!
Can I freeze Murtabak for later?
Yes! You can freeze uncooked Murtabak. Simply freeze them in a single layer, then transfer to a ziplock bag. Thaw before cooking.
Can I use store-bought dough for Murtabak?
If you’re short on time, using store-bought dough can be a lifesaver. Just ensure it’s a type suitable for frying.
Can Murtabak be made in an air fryer?
Yes! Air frying Murtabak is a healthier alternative. Cook at 375°F for about 10-12 minutes, flipping halfway through!
How do you know when Murtabak is cooked?
Murtabak is cooked when the outside is golden brown and crispy. You can cut into it to check that the filling is hot and the eggs are fully set.
Now that you have all the secrets to making the perfect Murtabak at home, it’s time to roll up your sleeves and get cooking! This flavorful dish is sure to impress anyone lucky enough to taste it. Remember, practice makes perfect, so don’t worry if your first attempt isn’t flawless. Just enjoy the process and the delicious results!
Tried this Murtabak recipe? Let us know your experience in the comments below!
