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.
Ingredients
2 cups all-purpose flour
1/2 tsp salt
1 tbsp vegetable oil
3/4 cup warm water
250g ground lamb
1 small onion, finely diced
2 eggs, beaten
2 green onions, sliced
1/4 cup fresh cilantro, chopped
1 tsp cumin
1/2 tsp black pepper
Oil for frying
Instructions
1Make a soft dough from flour, salt, oil, and water. Knead for 5 minutes until elastic. Rest covered for 20 minutes.
2Brown the ground lamb with diced onion, cumin, pepper, and salt for 6 minutes. Cool slightly, then mix in beaten eggs, green onions, and cilantro.
3Divide dough into 4 portions. Stretch each portion as thin as possible on an oiled surface, pulling gently from the center outward.
4Place a quarter of the filling in the center of each stretched dough. Fold the edges inward to form a sealed square parcel.
5Fry on an oiled griddle over medium heat for 3-4 minutes per side until deeply golden and crispy on both surfaces.
6Cut 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.