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; 6 eggs, lightly beaten; 10 cloves garlic, minced; 2 onions, diced; 2 cups (500 g/1 lb) minced lamb, chicken or beef; ½ teaspoon salt; 2 teaspoons softened butter; 2 tablespoons oil; 1 teaspoon ground turmeric; ½ teaspoon chilli powder; ¼ teaspoon ground white pepper; 1½ tablespoons meat curry powder; Thinly sliced red or green finger-length chillies (optional); 3 tablespoons ghee or oil for frying; Scant ½ cup (125 ml) fresh milk; 3 cups (450 g) plain flour; 1 egg, lightly beaten; Scant ½ cup (125 ml) water; ½ teaspoon sugar

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.