Martabak is a stuffed pancake or pan-fried bread which is commonly found in Saudi Arabia (especially the Tihamah and the Hejaz regions), Yemen, India, Indonesia, Malaysia, Singapore, Brunei and Thailand. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq (or sometimes mutabbag) in Arabic means “folded” (source: wikipedia)
Time: 45min (15min preparation, 25-30min cooking)
- 200gr ground beef
- ½ onion, chopped
- 2 spring onion (scallions), thinly sliced
- 2 eggs
- 2 cloves of garlic
- 1 shallot big shallot
- 1 tbsp curry paste or curry powder (optional)
- 4-5 springroll sheets
- salt and pepper to taste
- cooking oil to fry
- Chop garlic and shallot.
- In pan, heat 3 tbsp of oil and cook the garlic and shallot until fragrant. Add in the ground beef and cook well. Then, add curry paste or curry powder if you use any. Set aside.
- Once all the ground beef is cooked, turn the fire off and set aside.
- In a medium bowl, whisk egg well. Add onions, spring onions (scallions) and mix well.
- Put the cooked ground beef to the egg mixture and add salt and pepper. Mix well.
- Prepare the spring roll sheets, put one big spoon of the mixture in the middle of the sheet and fold it like an envelope. Use water to stick the sheet. Repeat until all the mixture is finished.
- Preheat cooking oil in a pan, and carefully put martabak in with both hands. Fry until they become golden brown in both side.
- Dry them in paper towel and ready to be served.
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