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Homemade Malaysian Murtabak with Egg, Onion, and Minced Beef Filling Recipe

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4.1 from 3 reviews

Homemade Murtabak is an authentic Malaysian flatbread filled with a flavorful mixture of minced beef, eggs, and onions. This recipe offers a simple and easy way to prepare the classic dish, perfect served with dhal or curry. The bread dough is soft and buttery, stretched thin before wrapping the savory filling and pan-fried until golden and crispy.

  • Total Time: 50 minutes plus overnight resting time
  • Yield: 10 murtabak

Ingredients

The Filling

  • 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)

The Bread

  • 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)

Others

  • Some butter, to coat the bread, pan, and working surface
  • 1 yellow onion, chopped

Instructions

  1. Prepare the Filling: Heat a pan with some oil over medium heat. Add the minced beef and salt, cooking until the meat is fully cooked, breaking it up as it cooks. Add cayenne pepper and cumin powder, cooking for another minute until the spices lose their raw taste. Remove from heat and let cool completely.
  2. Make the Dough: In a standing mixer bowl, combine bread flour, egg, melted butter, condensed milk, and water. Mix until incorporated and knead for 10 minutes. Cover the bowl with a kitchen towel and let the dough rest for 10 minutes to prevent drying. Knead again for 5 minutes to develop the dough further.
  3. Shape and Rest Dough Balls: Form the dough into a log, then cut into 10 equal pieces. Shape each piece into a ball and coat generously with softened unsalted butter. Place the balls in a buttered container, cover tightly with cling film, and refrigerate overnight to develop flavor and texture.
  4. Stretch the Dough: Generously butter the working surface. Take one dough ball and flatten it with your fingers. Use the heels of your hands to stretch the dough as thin as possible, until almost translucent. Apply softened butter occasionally to help with stretching. Carefully pull edges to even out the thickness when needed.
  5. Assemble the Murtabak: Place one egg in the center of the stretched dough and gently break the yolk with your fingers. Sprinkle some chopped onion over the egg, then add a portion of the cooked meat filling on top. Fold the dough into a neat square by overlapping edges to fully encase the filling. Repeat with remaining dough balls and fillings.
  6. Cook the Murtabak: Heat butter in a pan over medium heat. Place each murtabak in the pan and cook until the bottom is crispy and golden brown. Flip and cook the other side until equally crispy. Serve hot for best flavor and texture.

Notes

  • Murtabak is traditionally enjoyed with dhal or curry for dipping, as eating it alone can be mild in flavor.
  • Adjust the seasoning of the filling if you prefer to eat the murtabak without dipping sauce.
  • The dough benefits from resting overnight to achieve optimal stretchiness and flavor.
  • Butter helps prevent tearing while stretching the dough and adds richness to the bread.
  • Author: Olivia
  • Prep Time: 45 minutes
  • Cook Time: 5 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Malaysian

Find it online: https://iamstarved.com/homemade-malaysian-murtabak-with-egg-onion-and-minced-beef-filling-recipe/