Murtabak

Name: Murtabak
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Makes 6 Murtabak
Cuisine: Singaporean
Ingredients: 6 eggs, lightly beaten; 3 cups (450 g) plain flour; Thinly sliced red or green finger-length chillies (optional); 3 tablespoons ghee or oil for frying; 2 tablespoons oil; Scant ½ cup (125 ml) water; Scant ½ cup (125 ml) fresh milk; ½ teaspoon sugar; 1 egg, lightly beaten; 2 teaspoons softened butter; ½ teaspoon salt; 2 cups (500 g/1 lb) minced lamb, chicken or beef; 10 cloves garlic, minced; 2 onions, diced; 1 stalk Chinese leek or celery, very thinly sliced; ¼ teaspoon ground white pepper; ½ teaspoon chilli powder; 1 teaspoon ground turmeric; 1½ tablespoons meat curry powder

Indian Flatbread Stuffed with Spicy Minced Meat and Onion

Preparation info

Makes
6
Murtabak

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

An Indian Muslim dish universally loved in Singapore, Murtabak is a feather-light pancake filled with minced meat and fried on a hot griddle. Mutton would be the usual choice in Singapore, although lamb, beef or chicken may be used instead. The texture of the dough is light and crispy, the filling wonderfully satisfying—great as an appetiser or a late-night snack.

Ingredients

Asia
Singapore
Snack
Starter
Street Food
South East Asia

Ingredients

Method