Name: Homemade Malaysian Murtabak with Egg, Onion, and Minced Beef Filling Recipe
Prep time: 45 min
Cook time: 5 min
Total time: PT-490779H3M54S
Cuisine: Malaysian
Ingredients: 1 lb minced beef (500 g); 1 teaspoon salt; 1 teaspoon cayenne pepper powder; 2 teaspoon cumin powder; 10 eggs; ½ yellow onion, chopped (add more to your liking); 4 cups bread flour (520 g); 1 egg, room temperature; 3 tablespoon unsalted butter (45 g), melted; 1 tablespoon condensed milk; 1 ¼ cup water (310 ml); Some butter, to coat the bread, pan, and working surface; 1 yellow onion, chopped

Jump to Recipe· 4.1 from 3 reviews

I absolutely love sharing dishes that remind me of vibrant street food markets and homey family gatherings, and this Homemade Malaysian Murtabak with Egg, Onion, and Minced Beef Filling Recipe is one of my all-time favorites to whip up in the kitchen. The combination of flaky, buttery flatbread encasing a savory mixture of spiced minced beef, egg, and onion creates a perfect harmony of textures and flavors that never fails to delight everyone at my table.

Why You’ll Love This Homemade Malaysian Murtabak with Egg, Onion, and Minced Beef Filling Recipe

What makes this recipe truly special to me is how all the flavors come together so beautifully. The tender minced beef seasoned with cumin and cayenne provides a warming spice that’s so comforting, while the egg adds richness and the onions contribute a subtle sweetness and crunch. The crispy yet soft bread wrapping it all up is the kind of texture combination that keeps me going back for another bite—there’s just something magical about the way the layers meld together.

Despite how impressive it looks on the plate, I actually find this Homemade Malaysian Murtabak with Egg, Onion, and Minced Beef Filling Recipe surprisingly easy to prepare. The dough is straightforward to make and stretch, and the filling comes together quickly. I love serving it at casual family dinners or festive get-togethers because it feels indulgent but also carries that warm, homemade vibe. Honestly, once you master this, it becomes a go-to dish to impress guests and share a taste of Malaysia right from your own kitchen.

Ingredients You’ll Need

The image shows a close-up view of a thin dough sheet laid flat on a white marbled surface. On the right side, there is a filling of small browned meat pieces mixed with chopped white onions, all resting in a shiny yellow layer of melted butter or oil. The dough is partially folded over the filling, creating a soft, uneven folded edge with smooth textures and small bubbles visible. The dough has a pale beige color with a slightly translucent, shiny finish, and the filling's rich colors contrast with the pale dough and white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are simple and familiar, yet each plays an essential role in delivering the authentic taste, texture, and color that define this dish. From the rich, buttery dough to the spiced beef filling, every component is key to capturing the spirit of this murtabak.

Minced beef (1 lb): Provides the hearty, savory base for the filling with a tender texture when cooked properly.
Salt (1 tsp): Enhances all the flavors without overpowering the other spices.
Cayenne pepper powder (1 tsp): Adds just the right amount of gentle heat to keep things interesting.
Cumin powder (2 tsp): Brings an earthy warmth that is characteristic of Malaysian spiced fillings.
Eggs (10): Used both in the filling and dough, they lend richness and help bind ingredients together.
Yellow onion (1.5 total, chopped): Adds sweetness and a little crunch; essential for texture contrast in the filling.
Bread flour (4 cups): Gives the dough the strength and chewiness it needs to stretch thin without tearing.
Unsalted butter (3 tbsp melted + extra): Creates a flaky, tender crust and prevents sticking when working with the dough.
Condensed milk (1 tbsp): Adds a subtle touch of sweetness that balances the savory filling.
Water (1 ¼ cup): Hydrates the dough, making it soft and pliable for stretching.

Directions

Step 1: Start by preparing the filling. Heat a pan over medium heat and add a bit of oil. Toss in the minced beef along with salt and cook, breaking it apart until fully browned and cooked through. Once the beef is done, sprinkle in the cayenne and cumin powders and stir for about a minute until the spices are fragrant and the raw taste disappears. Remove from heat and let this cool completely before assembling your murtabak.

Step 2: For the bread dough, place the flour, egg, melted butter, condensed milk, and water into a standing mixer bowl. Begin mixing until all the ingredients come together, then knead the dough for about 10 minutes until smooth and elastic. Cover it with a kitchen towel and let it rest for 10 minutes, then knead for another 5 minutes to develop that perfect stretchy texture.

Step 3: Shape the dough into a long log and cut it into 10 equal pieces. Roll each piece into a ball and coat generously with softened unsalted butter to keep them from drying out. Arrange the dough balls in a buttered container, cover tightly with cling film, and refrigerate overnight to allow the dough to rest and develop flavor.

Step 4: When you’re ready to assemble, coat your working surface with softened butter. Take one dough ball and flatten it with your fingers, then use the heels of your hands to gently stretch it as thin as possible—almost translucent. Keep applying softened butter sparingly on the dough to help with elasticity and prevent tearing. If you want, carefully lift one edge and pull to stretch more evenly.

Step 5: Place one egg in the center of the stretched dough and lightly break the yolk with your fingers. Sprinkle some chopped onion over the egg, then add a generous spoonful of the cooled minced beef filling on top. Fold the edges of the dough into a neat square, making sure the filling is fully enclosed.

Step 6: Heat some butter in a pan on medium heat and gently place the folded murtabak in the pan. Cook until the bottom turns crispy and golden brown, then flip carefully and cook the other side in the same way. This usually takes just a few minutes per side. Repeat the process with the remaining dough balls and filling.

Step 7: Serve your Homemade Malaysian Murtabak with Egg, Onion, and Minced Beef Filling Recipe hot for the best texture and flavor. Pair it with dhal or your favorite curry for a truly authentic experience!

Servings and Timing

This recipe yields about 10 murtabak, perfect for sharing with family or friends. The prep time is approximately 45 minutes, including dough kneading and resting periods, while the actual cooking time per murtabak is around 5 minutes. Factoring in resting and assembly, you’re looking at roughly one hour from start to finish, plus overnight dough chilling to develop flavor and elasticity—though it’s worth the wait!

How to Serve This Homemade Malaysian Murtabak with Egg, Onion, and Minced Beef Filling Recipe

A close-up view of two square pieces of quesadilla with a golden-brown grilled top layer that looks crispy and slightly bubbly, showing a thin, light-colored tortilla. Inside, the layers are filled with browned ground meat and small chunks of cooked onion, creating a mix of light brown and white colors. The quesadilla pieces are stacked slightly off-center on a simple white plate, with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

When I serve this murtabak, I love pairing it with a warm bowl of dhal or a rich, spicy curry to dip each piece into—this adds another wonderful depth of flavor. The bread’s crispy crust and the savory spiced filling are beautifully complemented by the creamy, aromatic sauces. For garnish, a sprinkle of fresh cilantro or a squeeze of lime can brighten the dish and add freshness.

Presentation-wise, I slice the murtabak into manageable squares or triangles and arrange them on a large platter, inviting everyone to dig in family-style. For drinks, a lightly chilled jasmine tea or a crisp lager perfectly balances the richness, but if I’m in the mood for something special, a citrusy cocktail or even a fruity non-alcoholic spritzer works beautifully too.

This dish shines at casual dinners, festive holidays, or even busy weeknights when I want something hearty but special. I recommend serving the murtabak hot or warm so the bread stays delightfully crispy, although leftover pieces warmed gently still taste fantastic. The generous portions make it easy to satisfy a hungry crowd, but it’s also perfect for meal prep as the flavors only improve over time.

Variations

I often experiment with this Homemade Malaysian Murtabak with Egg, Onion, and Minced Beef Filling Recipe to suit different tastes or dietary needs. For instance, swapping minced beef for ground chicken or lamb can give an exciting twist while keeping the essence of the dish intact. If you want to go vegetarian, a spiced mixture of potatoes, peas, and tofu can be a delicious alternative and still satisfying.

If gluten is a concern, you can try using a gluten-free flour blend with a good amount of psyllium husk or xanthan gum to help mimic the elasticity needed for stretching the dough—though the texture will be a bit different, it’s a great workaround. For those avoiding eggs, I recommend using a mixture of flaxseed meal and water to bind the filling, and skipping the egg in the flatbread or replacing it with a plant-based egg substitute.

Finally, I’ve tried pan-frying most often, but baking the murtabak lightly before a quick pan-sear can reduce oil absorption while still delivering a crisp finish. Alternatively, cooking them on a griddle offers a beautiful char and smoky flavor that also elevates the eating experience.

Storage and Reheating

Storing Leftovers

After enjoying your feast, I like to store any leftover murtabak in an airtight container in the refrigerator. Wrapped well, they will keep for up to 3 days without losing too much of their texture or flavor. For best results, separate layers with parchment paper to avoid sticking.

Freezing

This dish freezes quite well, which is great if you want to prepare in advance. I recommend freezing the murtabak individually wrapped in plastic wrap and then placing them in a freezer-safe bag or container. They’ll keep nicely for up to a month. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

To bring back the crispy exterior, my favorite way to reheat murtabak is in a hot pan with a small amount of butter, flipping carefully until warmed through and crisp again. Avoid microwaving since it can make the bread soggy and chewy. If pressed for time, you can briefly finish the reheated pieces under a broiler for a minute or two to regain crunchiness.

FAQs

Can I prepare the dough and filling ahead of time?

Definitely! The dough actually benefits from resting overnight in the fridge, which improves its stretchiness and flavor. The filling can be cooked a day in advance and stored covered in the refrigerator until you’re ready to assemble the murtabak.

What can I use instead of minced beef?

You can substitute minced beef with ground chicken, lamb, or even a vegetarian option like mashed potatoes mixed with peas and spices. Each variation offers a unique flavor but keeps the heart of the dish intact.

Is it necessary to use bread flour for the dough?

Bread flour is ideal because of its higher protein content, which creates the elastic dough needed for stretching thin without tearing. All-purpose flour can work as a substitute, but the texture might be slightly less chewy.

How thin should I stretch the dough?

You want to stretch the dough until it’s very thin and almost see-through. This thinness helps achieve the signature crispy and flaky texture once cooked, so be patient and gentle as you stretch it out.

What should I serve with murtabak for a complete meal?

I highly recommend serving murtabak with dhal or a flavorful curry sauce for dipping. Fresh cucumber salad or pickled vegetables can also add refreshing contrast, and a light tea or chilled drink pairs wonderfully to balance the richness.

Conclusion

If you’re looking to impress your loved ones with something both comforting and filled with flavor, I wholeheartedly encourage you to try this Homemade Malaysian Murtabak with Egg, Onion, and Minced Beef Filling Recipe. It’s a beautiful blend of textures and spices that feels like a warm hug on a plate and brings a touch of Malaysian street food magic straight to your home kitchen. Happy cooking and even happier eating!