Martabak Telur
A paper-thin, hand-stretched dough folded around a filling of spiced minced meat, egg, and diced onion, then pan-fried into a crisp square packet. Descended from Yemeni and Indian murtabak brought by Muslim traders centuries ago, it has since become a distinctly Indonesian street food, unrelated to its sweet cousin martabak manis. Served with a tangy vinegar-shallot-chili dipping sauce.
Meat
⚠ Contains: Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 250g bread flour
- 1 tbsp oil
- 1/2 tsp salt
- About 130ml water
- 250g minced beef or chicken
- 4 eggs
- 1 medium onion, diced
- 3 scallions, sliced
- 2 cloves garlic, minced
- 1 tsp curry powder
- 1/2 tsp ground coriander
- 1/2 tsp white pepper
- Oil for frying, about 150ml
- 100ml white vinegar
- 50g sugar
- 2 red chilies
- 2 shallots
- Pinch of salt, for the dipping sauce
Steps
- Knead the flour, oil, salt, and water into a smooth, elastic dough; rest covered in oil for 1-2 hours.
- Stretch the dough by hand on an oiled surface until paper-thin and roughly square.
- Saute the onion and garlic briefly, then mix raw with the minced meat, curry powder, coriander, white pepper, and salt.
- Beat the eggs, then mix in the scallions and the meat mixture just before frying, keeping it loose and wet.
- Heat oil in a flat pan, lay the stretched dough in, pour the filling into the center, and fold all four sides over into a sealed square packet.
- Pan-fry both sides until deep golden and crisp, pressing gently.
- Slice into squares and serve hot with the vinegar-shallot-chili dipping sauce and sliced cucumber.