Murtabak
Murtabak has roots tracing back to Yemeni and Indian traders, and has since become a beloved street food across Malaysia, Singapore and Indonesia.
A stuffed Malaysian pancake filled with spiced minced meat and egg, folded and griddled until crisp — a hearty, popular street food dish.
Ingredients
Method
Cook the minced meat with onion and curry powder until browned and fragrant.
Stretch the dough thin on an oiled surface.
Spoon the meat filling and beaten egg onto the centre of the dough, then fold the edges over to enclose it.
Pan-fry on both sides until golden and crisp, then slice into wedges.
Stretch the dough as thin as possible without tearing — this is what gives murtabak its characteristic crisp, flaky layers.
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