Murtabak

Murtabak Recipe from Brunei: How to Make It with Clarified Butter, Eggs, and Spices

Region / culture: Brunei | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Murtabak is a popular dish in many Southeast Asian countries, known for its delicious combination of crispy dough and flavorful meat filling. This recipe is a must-try for anyone looking to experience the rich and aromatic flavors of traditional Asian cuisine.

History

Murtabak has its origins in the Middle East, where it was traditionally made with a thin dough filled with minced meat, onions, and spices. Over time, the recipe spread to Southeast Asia, where it was adapted to include local ingredients and flavors. Today, murtabak is a beloved dish in countries like Malaysia, Singapore, and Indonesia.

Ingredients

clarified butter (or substitute with cooking oil)
4 eggs
1 lb (454 g) plain flour
0.75 tsp fine salt
0.5 tsp pepper
0.25 tsp baking powder
meat Filling
20 oz (567 g) minced mutton
0.5 tsp salt
0.25 tsp salt
0.25 tsp turmeric powder
20 oz (567 g) diced onions
20 cardamoms, seeded
2 heaped tablespoons roasted coriander seeds
1 level tablespoon aniseed

How to prepare

1. In a small amount of oil, fry turmeric. Set it aside for later. Cook mutton with the remaining ingredients and add the fried turmeric. Season to taste.
2. Prepare the dough. Mix flour and baking powder together in a bowl with 12 fl oz (355 ml) of water. Knead the mixture into a smooth dough. Cover the bowl and let the dough rest overnight.
3. Divide the dough into 4 equal portions. Roll out each portion thinly on an oiled marble top (or glass cutting board). Spread a generous amount of butter/oil on the rolled dough. Fold and shape it into balls. Cover the dough with a damp cloth and set it aside for 0.5 hour.
4. Roll out each dough piece into a thin rectangle. Place the filling evenly in the center of the dough. Lightly brush beaten egg over the meat. Wrap the dough over the meat to form a square. Fry the squares in hot butter/oil until they turn brown on both sides. Serve hot.

Variations

You can use chicken or beef instead of mutton for the filling.
Add diced potatoes or peas to the filling for added texture and flavor.

Cooking Tips & Tricks

Make sure to let the dough rest overnight to allow the flavors to develop and the dough to become more pliable.

- When rolling out the dough, be sure to do so thinly to ensure a crispy texture.

- Fry the murtabak in hot oil to achieve a golden brown color and crispy exterior.

Serving Suggestions

Murtabak is best served hot with a side of spicy sambal sauce or a refreshing cucumber salad.

Cooking Techniques

Be sure to fry the murtabak in hot oil to achieve a crispy exterior.

- Use a non-stick pan to prevent the murtabak from sticking.

Ingredient Substitutions

You can use ghee or clarified butter instead of cooking oil for a richer flavor.

- Substitute ground cumin for the aniseed if desired.

Make Ahead Tips

You can prepare the filling and dough ahead of time and assemble the murtabak just before frying.

Presentation Ideas

Serve the murtabak on a platter with a garnish of fresh herbs and a squeeze of lime.

Pairing Recommendations

Murtabak pairs well with a cold glass of sweet tea or a refreshing mango lassi.

Storage and Reheating Instructions

Store any leftover murtabak in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of murtabak contains approximately 400 calories.

Carbohydrates

Each serving of murtabak contains approximately 45 grams of carbohydrates.

Fats

Each serving of murtabak contains approximately 20 grams of fats.

Proteins

Each serving of murtabak contains approximately 15 grams of proteins.

Vitamins and minerals

Murtabak is a good source of iron, vitamin B12, and zinc.

Alergens

Murtabak contains wheat and eggs.

Summary

Murtabak is a flavorful dish that is rich in carbohydrates, fats, and proteins. It is a good source of iron, vitamin B12, and zinc, but may not be suitable for those with wheat or egg allergies.

Summary

Murtabak is a delicious and flavorful dish that is perfect for a special occasion or a casual meal. With its crispy exterior and savory meat filling, it is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a warm summer day, and I was visiting my friend Fatimah in her bustling kitchen. The air was filled with the aroma of spices and the sizzle of cooking oil, and I couldn't help but be drawn to the large griddle where Fatimah was deftly flipping thin, golden-brown pancakes.

"What are you making, Fatimah?" I asked, my curiosity piqued.

"Murtabak," she replied with a grin. "It's a Malaysian dish that's perfect for sharing with friends and family. Would you like to learn how to make it?"

I eagerly nodded, and for the next hour, Fatimah patiently guided me through the process of making murtabak. She explained that it was a popular street food in Malaysia, often filled with a mixture of minced meat, onions, and spices, then folded into a parcel and pan-fried until crispy on the outside.

As I watched Fatimah expertly fold the murtabak into a neat square, I couldn't help but marvel at her skill. She made it look so effortless, but I knew that it would take practice to achieve the same level of finesse.

After we had finished cooking, Fatimah and I sat down to enjoy the fruits of our labor. The murtabak was delicious - the savory filling complemented by the crispy, flaky layers of the pancake. As we ate, Fatimah shared with me the story of how she had learned to make murtabak herself.

"It was my grandmother who first taught me how to make murtabak," Fatimah began, a nostalgic smile on her face. "She was a talented cook and passed down many recipes to me, including this one. I remember spending hours in the kitchen with her, watching her work her magic with spices and ingredients."

Fatimah went on to explain that her grandmother had learned to make murtabak from her own mother, who had picked up the recipe from a traveling merchant many years ago. The recipe had been passed down through the generations, each cook adding their own twist to make it their own.

Listening to Fatimah's story, I couldn't help but feel a sense of admiration for the long line of women who had lovingly preserved and shared this recipe. It was a testament to the power of food to bring people together, to create memories and traditions that could be passed down through the ages.

As I bid farewell to Fatimah that day, I promised myself that I would learn to make murtabak just as she had. I wanted to honor the legacy of the women who had come before me, to keep their stories alive through the art of cooking.

And so, I set out on my own culinary journey, experimenting with different fillings and techniques until I had perfected my own version of murtabak. It was a labor of love, a tribute to the women who had inspired me and the traditions that had shaped me.

Now, whenever I make murtabak, I feel a connection to my grandmother, to Fatimah, and to all the women who have shared this recipe with me. It is more than just a dish - it is a story, a legacy, a reminder of the power of food to bind us together across time and space.

And as I sit down to enjoy a steaming hot murtabak with my loved ones, I know that I am continuing a tradition that stretches back through the generations, a tradition of love, of sharing, of delicious food that nourishes both body and soul.