Malaysia and Singapore
Murtabak
Stretched dough folded around spiced mutton, egg and onion, then griddled crisp. Hunger, solved.
75 minTime
29 gProtein each
mediumSpice
Make it your way
Grandma's wayMutton and egg, mamak style.
The original637kcalsame
29 gproteinsame
4 gfibresame
75minutessame
Murtabak.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Knead a very soft dough with maida, water, salt and a little ghee. Divide into 4, coat with ghee and rest 2 hours.
- 2Fry onion, garlic and ginger in oil, add mutton and spices and cook until dry and cooked through. Cool.
- 3Beat the eggs with the cooled meat, half the raw onion, coriander and spring onion.
- 4Stretch each dough ball very thin, spoon filling in the centre and fold into a square parcel.
- 5Fry on a hot tawa with ghee until golden on both sides and the egg is set.
Serve it like this
Cut into squares, stack on a plate with a bowl of curry and pickled onions in vinegar on the side.