A large, crispy crepe-like pancake filled with seasoned ground meat, onions, and eggs, folded and fried until golden. This Hijazi street food delivers layers of savory crunch in every bite.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Make a soft dough from flour, salt, oil, and water. Knead for 5 minutes until elastic. Rest covered for 20 minutes.
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2
Brown the ground lamb with diced onion, cumin, pepper, and salt for 6 minutes. Cool slightly, then mix in beaten eggs, green onions, and cilantro.
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3
Divide dough into 4 portions. Stretch each portion as thin as possible on an oiled surface, pulling gently from the center outward.
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4
Place a quarter of the filling in the center of each stretched dough. Fold the edges inward to form a sealed square parcel.
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5
Fry on an oiled griddle over medium heat for 3-4 minutes per side until deeply golden and crispy on both surfaces.
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6
Cut into portions and serve hot with pickled chili sauce and fresh lime wedges on the side.
Did You Know?
Martabak shops in Jeddah old quarter serve their pastries around the clock, with lines stretching down the street during Ramadan evenings.
Chef's Notes
Equipment Tips
- large flat skillet or griddle
- mixing bowl
- spatula
The Story Behind Martabak
Martabak is a dish that beautifully illustrates the multicultural culinary heritage of Saudi Arabia Hijazi coast. Brought to the region by Southeast Asian and Indian traders and pilgrims traveling to Mecca, martabak was adopted and adapted by local cooks who incorporated Arabian spices and ingredients. In Jeddah and Mecca, martabak shops have operated for generations, many run by families of Javanese or Indian descent who settled in the Hijaz centuries ago. The dish represents the cosmopolitan nature of the holy cities, where pilgrimage routes brought together flavors from across the Muslim world.
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