Murtabak

Mutabbak or matabbak, also mutabbaq 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". It is a popular street food in Malaysia, Singapore, and Indonesia.

Murtabak is often described as spicy folded omelette pancake with bits of vegetables. It is the most common form of murtabak; which is egg-filled pancake, sometimes mixed with green onion and minced meat, made from pan fried crepes which is folded and cut to squares. In Indonesia, the Murtabak is one of the most popular street foods and is known as "martabak". There are two Indonesian versions: a savory with egg and meat, and a sweet one. In Indonesia, the savory beaten-egg filled martabak is called 'martabak telur — to differ it from 'martabak manis, the sweet martabak folded pancake.

Lately, vegetarian murtabaks and other forms of murtabaks with chicken and other stuffings exist and can be found in many Indian Muslim restaurants in Singapore, they can be found in Little India area and those restaurants facing the Sultan Mosque near Arab Street.

In Malaysia, where it is called "murtabak", it was originally sold in Indian Muslim restaurants and stalls, and usually includes minced meat (beef or chicken, sometimes mutton) along with garlic, egg and onion, and is eaten with curry or gravy, sliced cucumber, syrup-pickled onions or tomato sauce. The dish is sold throughout the country, with diverse variations in ingredients or cooking styles and has been adopted by Malay Muslim sellers as well. In Yemen, murtabak also usually includes mutton.

The word mutabbaq in Arabic means "folded". This suggested that Murtabak might be originated from Yemen, which has sizeable Indian population; through Indian traders it has spread back to their home countries. Another theory however, suggested that despite its Arabic-sounding name, it was invented in India instead. Murtabak was brought to Southeast Asia by Tamil Muslim trader.

The dish referred to as murtabak is a multi-layered pancake that originated in the state of Kerala where the people referred to as "mamaks" ("mamak" means "uncle" in Tamil) hail from. The word "mutabar" is the original name for the particular dish referred to in other languages and dialects as "murtabak." "Mutabar" is an amalgam of two words, "muta" (being the Keralite word for egg, a significant component of the dish) and "bar," an abbreviated form of the word barota, or "bratha roti" (the bread). The bread base or pancake on which it is then spread over is referred to in Hindi as "pratha roti" or "pratha." (Note the difference in pronunciations, pratha and brata).

There are similar versions of the bread in places such as Yemen and other regions of the Arabic world and Persia. All of these places in the Middle East were visited by Indian traders centuries ago and it would not be unusual for them to have learned from each other or to have adopted each other's culinary habits and practices. However, the word "mutabar" is the original name for the egg, chilli, and onion flavoured multi-layered pancake.

In countries where martabak is widely available, it is so common it has become an everyday dish. This dish is made not only at home, but often found in inexpensive food service menus specialising in traditional cuisine, which is why has the reputation of "street food", a local fast food sold by street vendors. Sometimes martabaki - especially sweet - go on sale in stores already in finished form.

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.

HOW TO MAKE MURTABAK VIDEO !!!: