Difference between revisions of "Murtabak"
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[[Category:Anise seed Recipes]] | [[Category:Anise seed Recipes]] | ||
| − | [[Category:Bruneian Meat Dishes]] | + | [[Category:Bruneian cuisine]] |
| − | [[Category:Bruneian Recipes]] | + | [[Category:Meat Dishes Recipes]] |
| + | [[Category:Bruneian cuisine]] | ||
| + | [[Category:Recipes Recipes]] | ||
[[Category:Clarified butter Recipes]] | [[Category:Clarified butter Recipes]] | ||
[[Category:Coriander seed Recipes]] | [[Category:Coriander seed Recipes]] | ||
[[Category:Turmeric Recipes]] | [[Category:Turmeric Recipes]] | ||
Revision as of 18:09, 8 May 2012
Description
Ingredients
- clarified butter (or substitute with cooking oil)
- 4 eggs
- 1 lb plain flour
- 3/4 teaspoon fine salt
- 1/2 teaspoon pepper
- 1/4 teaspoon baking powder
meat Filling
- 20 oz minced mutton
- 1/2 teaspoon salt
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric powder
- 20 oz onions (diced)
- 20 cardamoms, seeded
- 2 heaped tablespoons roasted coriander seeds
- l level tablespoon aniseed
Directions
1. Fry turmeric in a little oil. Set aside for later. Cook mutton with rest of ingredients and add turmeric. season to taste. Dough
2.Mix flour and baking powder together into a bowl with 12 fl oz of water. Kneed into a smooth dough. Cover bowl and leave dough overnight.
3.Divide dough into 4 equal portions. Roll out thinly on an oiled marble top (or glass cutting board). Spread liberally with butter/oil. Fold and shape into balls. Cover dough with a damp cloth. Set aside for 1/2 hour.
4.Roll out each dough piece into a thin rectangle. Place filling evenly in centre of dough. Pat lightly beaten egg over meat. Wrap dough over meat to form a square. Fry in hot butter/oil till brown on both sides. Serve hot.
