Murtabak

Murtabak (moor-TAH-bak)

Stuffed Savory Pancake

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 548 kcal

A crispy, flaky roti dough stuffed with seasoned minced beef, onions, eggs, and spices, folded into a parcel and pan-fried until golden — served with curry sauce and pickled onions.

Nutrition & Info

Protein 26.0g

Carbs 48.0g

Fat 28.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ eggs

Equipment Needed

flat griddle large spatula rolling pin

Presentation Guide

Vessel: flat plate with dipping bowl

Garnishes: pickled onions, sliced chilies

Accompaniments: curry dipping sauce, dal, sugar

Ingredients

500g all-purpose flour
1 tsp salt
2 tbsp ghee
200ml warm water
300g ground beef
2 large onions, diced
4 eggs
2 cloves garlic, minced
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
Salt and pepper
Ghee for frying
Curry dipping sauce
Pickled onions

Instructions

1
Make dough: mix flour, salt, ghee, and warm water. Knead until smooth and elastic. Rest for 30 minutes.
2
Sauté garlic, then add ground beef with curry powder, cumin, coriander, salt, and pepper. Cook until browned. Mix in diced onions.
3
Divide dough into balls. Stretch each ball paper-thin on an oiled surface using your hands (not a rolling pin for authenticity).
4
Place the beef filling and beaten egg on the stretched dough. Fold the edges in to form a square parcel.
5
Fry on a well-greased griddle over medium heat, pressing gently. Flip and cook until both sides are golden and crispy.
6
Cut into squares and serve with curry sauce and pickled onions.

💡

Did You Know?

The best murtabak makers in Malaysia can stretch the dough so thin you can read a newspaper through it — this paper-thin technique is called "terbang" (flying) dough.

Chef's Notes

Equipment Tips

flat griddle
large spatula
rolling pin

Garnishing

pickled onions, sliced chilies

Accompaniments

curry dipping sauce, dal, sugar

The Story Behind Murtabak

Murtabak traveled to Malaya via Yemeni Arab traders and South Indian merchants, evolving from the Middle Eastern mutabbaq. In Malaysia, it became a Mamak stall icon, with the dramatic dough-flipping performance becoming street theater. The dish bridges Arab, Indian, and Malay culinary traditions, filled with local spices and served with Malay-style curry dipping sauce. During Ramadan, murtabak stalls do their briskest trade at bazaars across the country.

🕐 Traditionally enjoyed supper, ramadan bazaars, night markets 📜 Origins: Arab-Indian-Malay fusion, brought by Yemeni traders

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