Martabak
Martabak is an Indonesian stuffed savory pancake that features a crispy and layered exterior filled with a fragrant mixture of spiced minced meat and eggs. It is a popular evening street food sold by vendors who skillfully fold and press the dough on a large flat griddle.
A crispy layered Indonesian stuffed pancake filled with spiced minced beef and beaten eggs.
Nutrition per serving
Ingredients
Dough
Filling
Cooking
Instructions
Make and Rest the Dough
Combine flour with a pinch of salt and enough warm water, about 150 milliliters, to form a smooth and elastic dough. Knead for 5 minutes until supple, then divide into 4 equal portions. Coat each portion generously with vegetable oil and allow them to rest for at least 20 minutes under a damp cloth.
Cook the Filling
In a skillet over medium-high heat, cook the ground beef with ground cumin and a pinch of salt, breaking the meat up as it cooks. Once the meat is browned and cooked through, transfer to a bowl and allow to cool slightly. Mix in the beaten eggs and sliced spring onions.
Stretch and Fill
On an oiled flat surface, gently stretch each dough portion by hand into a very thin rectangle, being careful not to tear it. Place a quarter of the filling mixture in the center, then fold the edges of the dough over the filling to form a neat square parcel, sealing in the filling completely.
Pan Fry Until Crispy
Heat a flat griddle or large non-stick pan over medium heat with a tablespoon of oil. Place the stuffed martabak parcels onto the griddle and cook for 3 to 4 minutes per side, pressing down gently with a spatula, until both sides are deeply golden, crispy, and the filling is fully set.
Substitutions
Common mistakes
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