Name: Savoury meat pancakes (Martabak)
Cuisine: Indonesia
Ingredients: 1 tsp ground coriander; 2 cloves garlic; 500 g (1 lb) lamb or beef roasted or boiled; cold water; 1 or 2 large onions; 300 g (10 oz) plain flour; salt; 2 standard eggs; 1 tsp powdered lemon grass or several sticks fresh lemon grass, sliced very thin; ½ tsp chilli powder or freshly ground black pepper; 1 cup chopped spring onions or chives; ½ tsp ground ginger; ½ tsp turmeric (optional— sometimes I use 1 tsp curry powder instead); ½ tsp cumin; 2 or 3 eggs; olive oil; ½ cup chopped seledri (flat-leaved parsley) or ordinary parsley

Preparation info

Difficulty
Medium

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

This dish, I believe, originated in India. In towns all over Java, it is sold out of doors in open warungs or stalls in the main square —the alun-alun—and in street markets. It is the sort of substantial snack that everyone needs to sustain him during an evening’s stroll around town, and the warung that sells marta-bak is always crowded. Another attraction is to watch the vendor, usually a man, preparing the dough. He rolls it into a ball, slaps it on to a wooden table, and st