Murtabak (2) Collection

Discussion in 'Food and nutrition' started by Edoc, Jan 3, 2006.

  1. Edoc

    Edoc Guest


    Murtabak - Savoury stuffed indian bread

    300 g (10oz) flour
    100ml water
    100ml milk
    1 egg, lightly beaten
    1/2 tsp. sugar
    1/2 tsp. salt
    2 tsp. butter

    2-3 Tbsp. oil
    1 leek, finely sliced
    10 cloves garlic, finely chopped
    2 onions, finely chopped
    300 g minced lamb (or beef if you prefer)
    6 eggs (lightly beaten)
    3 Tbsp. ghee for frying

    Dough: knead all ingredients except butter to obtain smooth dough.
    Cover and set aside in warm place for 1 hour to rise. Divide into 6
    portions, knead with butter till smooth, roll in balls and set aside to
    rest for another 30 mins.

    Filling: Saute garlic & onion, add meat, stir, season with salt &
    pepper. Set aside to cool, mix-in leek and egg.

    Roll each dough ball into a very thin slice, add filling, wrap into a
    flat square parcel and fry on high heat on a griddle (with ghee).
    Serve hot with curry gravy (dhall).

    Source: <>


    12 servings

    450 g all-purpose flour
    20 g ghee
    250 ml warm water
    1 Tbsp. warm water, approcimately,extra
    500 ml vegetable oil
    50 g ghee, extra

    30 g ghee
    1 medium onion, finely chopped
    3 cloves garlic, crushed
    1/2 teaspoon sambal oelek
    1 tablespoon grated fresh ginger
    1 1/2 tablespoons mild curry powder
    1 tablespoon garam masala
    500 g ground lamb
    2 tablespoons chopped fresh coriander
    2 tablespoons chopped fresh mint
    3 eggs, lightly beaten

    Sift flour into bowl, rub in ghee.
    Stir in water and enough extra water to form a soft dough.
    Turn dough onto a lightly floured surface, knead for about 10 minutes
    or until very smooth and elastic. Divide dough into 12 portions, roll
    each portion into a ball. Place balls in a bowl and pour oil over balls,
    cover and stand for 1 hour.
    Heat ghee in pan, add onion, garlic, sambal oelek and ginger, cook,
    stirring, until onion is soft. Stir in spices, stir until fragrant.
    Add mince and cook stirring until well browned, stir in herbs; cool.
    Stir in eggs.

    Spread a little of the oil over a smooth surface, press out drained
    dough ball until a very thin 24cm square.
    Place a 1/4 cup (60ml) of the filling in the centre of the square,
    spread filling to 10cm square.
    Fold in sides of dough to form a parcel: trim overlapping edges if too
    Repeat with remaining dough balls and filling.
    Heat extra ghee in pan and cook parcels until well browned on both
    sides; drain on absorbent paper.
    Serve immediately.

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