Murtabak Recipe
Murtabak Recipe features a flaky outer dough that encases a spicy ground lamb filling. All-purpose flour is enriched with ghee and eggs, yielding a soft, buttery dough that is rolled or hand-stretched into a thin sheet. Ground lamb is cooked with aromatic spices, ginger, and garlic, then wrapped in beaten egg and pan-fried until crisp, keeping the filling tender on the inside. Cut them into halves and share them with friends and family!
Equipment
- pan, stovetop
Ingredients
For the dough:
- 4 cup all-purpose flour
- ¼ tsp salt
- 4 tbsp clarified butter/ ghee
- 1 egg
- 1 cup water
- ¼ tsp soda bicarbonate
For the filling:
- ½ tbsp peanut oil
- ¾ lb ground lamb
- 1 onion chopped
- ½ tsp minced ginger
- ½ tsp minced garlic
- ¼ tsp turmeric ground
- ¾ tsp chili powder
- ¾ tsp coriander ground
- ½ tsp cumin ground
- ½ tsp garam masala powder
- 1 egg beaten
For garnish:
- 3 shallot chopped
- 6 sprig cilantro chopped
Instructions
How to prepare the dough:
- Melt the ghee and add to the flour sifted with salt. Rub the shortening into the flour.
- Beat the egg and add to the flour-ghee mixture.
- Mix soda bicarbonate with water. Gradually add to the flour mixture and knead to a dough. Grease the dough with a teaspoon of melted ghee and let it rest for 45 minutes in a bowl covered with a damp towel.
How to prepare the filling:
- Heat a pan with peanut oil and add the onion. Sauté for 2 minutes. Add the ground lamb, minced ginger and garlic and saute for another minute. Add the spices and salt and cook with ¼ cup of water on medium heat for 25 minutes or until the water has evaporated. Stir occasionally while cooking the ground lamb.
How to assemble the Murtabak:
- Divide the dough into four balls. Roll each ball into a thin crepe. Spoon some of the ground lamb filling into the center, then top with onions and cilantro.
- Spoon a quarter of the beaten egg on top.
- Fold the edges of the sheet over the filling and seal it like an envelope by overlapping each end over the other. Seal the edges by pressing down at the ends.
- On low to medium heat, place each murtabak on a griddle and cook for 2-3 minutes on each side or until golden brown on both sides.
- Cut the murtabak into squares or halves and garnish with cilantro and chopped shallot. Serve hot with curry or on its own.
Notes
- While pan-frying the Murtabak, oil is usually drizzled on top. I omitted adding oil, making this an optional step. The outer shell or envelope turns out a little crispy without adding extra oil or ghee.
- It is crucial to roll the dough thin. Please ensure that it is not too thin, or the filling will ooze out of the crepe.
- The filling must be smooth without large chunks.
Nutrition
Calories: 517kcalCarbohydrates: 68gProtein: 20gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 88mgSodium: 196mgPotassium: 319mgFiber: 3gSugar: 2gVitamin A: 218IUVitamin C: 3mgCalcium: 43mgIron: 5mg
