Murtabak (Malaysia Cooking)

How to make Murtabak

INGREDIENTS:

• 300 gram Minced meat (mutton/beef or chicken)
• 2 large onions, diced 1/2 cm
• 1 stalk celery, finely chopped
• 4 green chillies. seeded and sliced
• 1 tablespoon meat curry powder
• 1 teaspoon chilli powder
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1/4 teaspoon pepper, freshly ground
• 2 cloves garlic, chopped
• 1 cm ginger
• 1/2 cup water
• 3 tablespoons ghee
• 4 eggs, beaten
• Salt to taste

PREPARATION:

· Mix meat curry powder, chili powder, turmeric, garam masala and pepper with a little water to form a paste.

· Heat 2 tablespoons ghee in a frying pan.

· Fry the garlic and ginger till fragrant.

· Add blended spices above and fry for 3 minutes.

· Add meat and salt.

· Keep frying, add water, cover the pan.

· When the meat is cooked, add onion and green chilies slices.

· Reduce heat and simmer until the mixture dries.

· Allow it to cool.

· Season the beaten eggs with salt and pepper.

· Add meat and chopped celery.

· Mix well. Divide into 6 portions depending on the size of murtabak.

· Punch our dough.

· Divide dough into 6 parts. Flatten each ball thinly.

· Transfer it with a rolling pin to a hot greased griddle.

· Put a portion of the fillings in the middle of the flattened dough.

· Fold the sides and enclose the fillings by wrapping completely.

· Spread a little ghee and continue cooking.

· Turn it over and cook the other side.

· Keep frying and turning until both sides are crispy and golden in color