RCI-SN.002.0218.001
Murtabak (Meat Crepes)
Murtabak (Meat Crepes) from the Recidemia collection
Prep45 min
Cook25 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- ghee or cooking oil1 unit
- eggs4 unitbeaten
- 350 g
- 3/4 tsp
- 1/2 tsp
- 1/4 tsp
- 50 g
- 1/4 tsp
- onions2 unitdiced
- 20 unit
- 2 tbsp
- tbs aniseed1 unit
- 1 unit
- Onion relish: Mix all of the following ingredients and store in refrigerator until ready to serve.1 unit
- red onions2 unitsliced into rings
- 1 unit
- 1 unit
Method
1
Combine plain flour, salt, baking powder, and 2 beaten eggs in a large bowl, mixing until a soft dough forms. Knead the dough for 5-7 minutes until smooth and elastic.
2
Divide the dough into 4 equal portions and shape each into a ball. Brush each ball lightly with ghee and let rest for 30 minutes at room temperature.
3
Heat ghee in a skillet over medium heat and add the diced onions, cooking until translucent. Add the minced beef and cook, stirring frequently, until browned.
8 minutes
4
Stir in turmeric powder, roasted coriander seeds, cardamom seeds, and aniseed into the meat mixture. Season with salt and pepper, then remove from heat and let cool slightly.
5
Prepare the onion relish by combining sliced red onions, vinegar, and salt to taste in a bowl. Set aside in the refrigerator until ready to serve.
6
Take one dough ball and stretch it gently on a clean, ghee-brushed surface until it forms a thin, almost transparent sheet approximately 12-14 inches in diameter.
7
Spread one-quarter of the cooled meat filling over half of the dough sheet, leaving a border around the edges. Brush the edges and the other half lightly with the remaining beaten egg.
8
Fold the unfilled half of the dough over the filling to create a semicircle, then fold again to form a triangle or square, sealing the edges by pressing firmly.
9
Heat oil for frying in a large skillet over medium-high heat until it shimmers. Carefully place the stuffed crepe into the hot oil and fry for 3-4 minutes until golden brown on the first side.
4 minutes
10
Flip the crepe carefully and fry the other side for 3-4 minutes until golden brown and crispy. Remove to a paper towel-lined plate.
11
Repeat the stretching, filling, folding, and frying process with the remaining 3 dough balls and filling.
12
Serve the hot murtabak on a warm plate, cut diagonally if desired, alongside the chilled onion relish for dipping.