Malay Murtabak

Ingredients for 4 servings:

• 300 g flour, light
• 1 tsp salt
• 1 tbsp ghee or clarified butter
• 200 ml water, lukewarm
• 500 g minced meat (poultry, lamb or beef)
• 2 tbsp ghee
• 1 onion(s), red
• 2 cloves garlic
• 1 tsp fresh ginger, finely chopped
• 1 tsp turmeric
• 1 tsp spice mix (garam masala)
• 1 ½ tsp salt
• 2 tbsp coriander, finely chopped
• 1 chili pepper(s), red, hot
• 2 eggs
• 1 onion(s), diced

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Roti Canai with filling

For the rotis (flatbreads), combine the wheat flour, salt, ghee, and lukewarm water into a dough and knead well. Divide into 4-6 equal portions and shape into balls. Rub with a little oil, cover, and let stand in a lukewarm place for about an hour. For the filling, heat 2 tablespoons of ghee and sauté the onion until translucent. Add the garlic, ginger, and chili pepper and fry for about 1 minute. Add the turmeric and garam masala and fry for about a minute. Finally, add the minced meat and coriander and fry everything, stirring constantly. Prepare the murtabak. Crack the eggs, mix them, and season with salt and pepper. On a smooth, oily surface, roll out the dough balls as thinly as possible and cover with a cloth. Heat a large pan over high heat. Add 1 tablespoon of ghee or clarified butter and place a roti in it. Immediately brush with the beaten egg. Spread a portion of the meat filling and chopped raw onion over the roti. Fold the rotis in on all four sides to prevent the filling from falling out. Then turn over and finish cooking on the other side. Keep warm and prepare the remaining murtabak one at a time. Serve with either a lentil curry (dhal) or finely grated green cucumber as a side dish.