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Murtabak (Malaysian Stuffed Bread)|www.mannaandspice.com

Murtabak (Malaysian Stuffed Bread)

  • Prep Time: 1 hour 20 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 50 mins
  • Yield: 6 1x

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Ingredients

  • 1 cup shredded part-skim mozzarella cheese
  • 2 eggs, beaten
  • 2 medium onions, chopped
  • 46 tbsp vegetable oil for cooking murtabak (you may need more or less)
  • for the dough:
  • 3 cups all-purpose flour
  • 1 tbsp vegetable oil
  • 1/2 tbsp salt
  • 1 cup lukewarm water
  • for the lamb filling:
  • 1 1/2 lbs ground lamb
  • 1 tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 tsp crushed garlic
  • 1 tsp grated ginger
  • 1 tsp garam masala
  • 1/2 tbsp salt
  • 1/4 tsp turmeric
  • 1 tsp chili powder, or to taste
  • 1/2 cup water
  • 1 tsp coriander powder
  • 4 tbsp chopped cilantro
  • 2 tbsp chopped mint

Instructions

  1. Make the dough: In a large bowl, combine flour, salt and oil. Slowly add in water, while stirring the flour with a wooden spoon. Continue mixing until the dough forms a ball. If using a stand mixer, do this with the hook attachment, on a low setting.
  2. knead the dough for 8-10 minutes, until the dough becomes soft and pliable. Roll into a large ball and set aside, covered with a cloth. Let the dough rest for at least an hour.
  3. Make the filling: Heat oil in a pan on medium heat. Add onions, cook until translucent. Add garlic and ginger and saute until fragrant. Add in lamb, salt, garam masala, turmeric, chili powder, and coriander powder. Stir to combine spices with lamb and break up any large pieces that form. Add water, reduce heat to low, cover and let simmer for 10 minutes.
  4. Remove lid, increase to high heat and add chopped cilantro and mint. Cook until most of the water has evaporated, stirring occasionally to prevent sticking. Remove from heat and set aside.
  5. Make the murtabak:
  6. Divide the dough into 6 equally-sized balls. Lightly coat each ball with oil and roll the dough as thin as you can possibly get. I was able to see the counter though my dough in the end.
  7. Heat a griddle or non-stick pan on medium heat and brush with 1/2 tbsp of oil. Drape the rolled out dough onto the griddle and working quickly, brush with 1/6 of the eggs, cheese, cooked lamb and chopped onions. Fold all sides, overlapping to create a seal and forming a neat square. Brush with 1/2 tbsp of oil. Using a spatula, carefully flip over and cook the over side until golden brown, usually 2-3 minutes. Brush the top with more oil, flip over and cook until golden brown.
  8. Cut into 4-6 pieces and serve with chutney or sauce of your choice.