Murtabak
Murtabak
Murtabak - Savoury stuffed indian bread
Dough:
300 g (10oz) flour
100ml water
100ml milk
1 egg, lightly beaten
1/2 tsp. sugar
1/2 tsp. salt
2 tsp. butter
Filling:
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: <http://www.channelm.ca/ce_index531.html>
Murtabak
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
Filling:
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
thick.
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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