Best Murtabak Recipes

HOMEMADE MURTABAK

Steps:

• Heat a pan with some oil on medium heat. Add in meat, salt and cook until the meat it fully cooked, breaking up the meat as you go. Add in cayenne and cumin powder, continue cooking for 1 minute until the powdery taste is gone.
• Set aside to cool completely before using.
• In a standing mixer bowl, add in all the bread ingredients. Mix to incorporate everything and then knead for 10 minutes. Leave the dough to rest for 10 minutes (cover the bowl with a kitchen towel to prevent it getting dry) and then knead for another 5 minutes.
• Form the dough into a log and cut into 10 equal pieces. Form each piece into a ball and coat it generously with some soften unsalted butter. Place the balls in a buttered container. Cover tightly with a cling film and leave to rest in the fridge overnight.
• Coat the working surface generously with some soften unsalted butter. Place 1 ball of dough and flatten it with your fingers. Continue pressing and pushing the dough with the heels of your hand to stretch it.
• Stretch it as thin as possible, until you can almost see through it. Now and then spread some soften butter on the dough to help the stretching.
• If you want, you can lift 1 edge of the dough and carefully pull to even stretch it more. You can watch in the video to see it better.
• Put 1 egg in the center of the dough. Break the yolk a bit with your fingers. Sprinkle some chopped onion on the egg, followed by previously cooked meat. Fold the dough into a square, overlapping in the middle and making sure the filling is fully covered by the dough.
• Do the same with the rest of the balls.
• Heat some butter in a pan on medium heat. Place the murtabak and cook for a few minutes until the bottom looks crispy. Flip it and continue cooking for a few minutes on the other side also.
• Best served hot, enjoy!

MURTABAK

Steps:

• Sift flour into bowl, rub in ghee.
• Stir in water and enough extra water to form a soft dough.
• Turn dough onto a lightly floured surface, knead for about 10 minutes or until very smooth and elastic.
• Divide dough into 12 portions, roll each portion into a ball.
• Place balls in a bowl and pour oil over balls, cover and stand for 1 hour.
• Spread a little of the oil over a smooth surface, press out drained dough ball until a very thin 24cm square.
• Place a 1/4 cup (60ml) of the filling in the centre of the square, spread filling to 10cm square.
• Fold in sides of dough to form a parcel: trim overlapping edges if too thick.
• Repeat with remaining dough balls and filling.
• Heat extra ghee in pan and cook parcels until well browned on both sides; drain on absorbent paper.
• Serve immediately.
• FILLING.
• Heat ghee in pan, add onion, garlic, sambal oelek and ginger, cook, stirring, until onion is soft.
• Stir in spices, stir until fragrant.
• Add mince and cook stirring until well browned, stir in herbs; cool.
• Stir in eggs.