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 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; 6 eggs, lightly beaten; 1 egg, lightly beaten; ½ teaspoon sugar; Scant ½ cup (125 ml) fresh milk; Scant ½ cup (125 ml) water; Thinly sliced red or green finger-length chillies (optional); 3 cups (450 g) plain flour; 3 tablespoons ghee or oil for frying; 2 cups (500 g/1 lb) minced lamb, chicken or beef; 2 onions, diced; 2 tablespoons oil; 10 cloves garlic, minced; ½ teaspoon salt; 2 teaspoons softened butter

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