Murtabak

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

Ingredients

Method