Murthaba

Murtabak, also spelled Martabak, is a popular stuffed flatbread or pancake that is commonly found in several Southeast Asian countries, including Malaysia, Indonesia, Singapore, and parts of Thailand. It is a dish with variations across different regions, but the basic concept involves a thin dough filled with a mixture of savory ingredients.

Key features of Murtabak:

1. Dough: The outer layer of murtabak is made from a thin dough, usually a mixture of flour, water, and sometimes egg.
2. Filling: The filling typically includes a savory mixture of minced meat (such as chicken, beef, or mutton), eggs, onions, garlic, and a blend of spices. Some variations may also include green onions, chopped cabbage, or other ingredients.
3. Cooking: The filled dough is folded and sealed, creating a rectangular or square shape. It is then pan-fried or griddled until the outer layer becomes crispy and golden brown. The filling cooks within the layers of the dough.
4. Serving: Murtabak is often served with a side of curry sauce or a spicy dipping sauce to enhance the flavor.

Common Variations:

• Murtabak Ayam (Chicken Murtabak): Filled with minced chicken.
• Murtabak Daging (Beef Murtabak): Filled with minced beef.
• Murtabak Telur (Egg Murtabak): A vegetarian version filled with eggs, onions, and spices.
• Sweet Murtabak: In some regions, there is a sweet version filled with a sweet mixture, such as chocolate, peanuts, condensed milk, or sweetened coconut.

Murtabak is often enjoyed as a hearty snack or a meal and is a popular street food item. Its delicious combination of crispy outer layers and flavorful, spiced filling makes it a favorite among locals and tourists alike.