Best 2 Murtabak Recipes
**Murtabak: A Culinary Journey into Southeast Asian Delights**
Murtabak, a delectable dish with a rich history and diverse variations, tantalizes taste buds across Southeast Asia. Originating in the Middle East, it has become an integral part of culinary traditions in Malaysia, Singapore, Indonesia, and Thailand. Murtabak showcases a harmonious blend of savory and sweet flavors, with a crispy outer layer encasing a succulent filling of minced meat, vegetables, and aromatic spices. Embark on a culinary adventure as we explore two distinct recipes for this beloved dish: the classic Malaysian Murtabak and the unique Thai Murtabak.
**1. Malaysian Murtabak: A Symphony of Flavors**
The Malaysian Murtabak is a symphony of textures and flavors. Its golden-brown exterior yields to a symphony of tender meat fillings, with options ranging from minced chicken to aromatic lamb. Complementing the meat are a medley of vegetables such as onions, carrots, and green chilies that add a burst of color and a delightful crunch. The secret lies in the aromatic blend of spices, including cumin, coriander, turmeric, and garam masala, which infuse the dish with warmth and depth. Served with a refreshing cucumber and onion raita and a piquant chili sauce, this Murtabak promises an unforgettable gastronomic experience.
**2. Thai Murtabak: A Culinary Fusion**
The Thai Murtabak, while rooted in the same culinary heritage, offers a unique twist on the classic recipe. This variation introduces a sweet and tangy dimension, achieved by incorporating coconut milk, palm sugar, and tamarind into the filling. The result is a harmonious blend of sweet and savory flavors that dances on the palate. Additionally, the Thai Murtabak is often served with a special peanut sauce, adding an extra layer of richness and complexity.
Whether you prefer the classic Malaysian Murtabak or the innovative Thai variation, these recipes promise a delightful culinary journey. Prepare to be captivated by the harmonious blend of spices, the tender meat fillings, and the contrasting textures. So, gather your ingredients, embark on this culinary adventure, and savor the delectable flavors of Southeast Asia's beloved Murtabak.
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
Make and share this Murtabak recipe from Food.com.
Provided by Latchy
Categories Curries
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 17
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.
Tips for Making Murtabak:
- For the perfect dough, use a combination of plain flour and semolina flour. This will give the murtabak a crispy exterior and a soft, chewy interior.
- Don't overwork the dough. Overworking will make the dough tough.
- When filling the murtabak, don't overstuff it. Otherwise, it will be difficult to fold and seal.
- Use a non-stick skillet or griddle to cook the murtabak. This will prevent it from sticking.
- Cook the murtabak over medium heat. This will ensure that it cooks evenly through.
- Serve the murtabak hot with your favorite dipping sauce.
Conclusion:
Murtabak is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its crispy exterior and soft, chewy interior, it's sure to be a hit with everyone who tries it. So next time you're looking for something new and exciting to cook, give murtabak a try!
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