Martabak telur (stuffed savoury egg and meat pancake)

A Malay and Indonesian street food of Arab-Indian origin: a spiced, meaty egg filling folded into paper-thin dough and fried crispy, with a tangy cucumber sauce.

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Method

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1. Knead the flour with the salt, egg and water into a smooth, soft dough, divide into 4 balls, coat in oil, cover and rest for at least 30 minutes. ⏱ Timer: 30 min
2. Meanwhile, fry the onion and garlic in 1 tbsp oil for 3 minutes, add the meat and curry powder, fry until crumbly, season with salt and pepper, and let cool. ⏱ Timer: 3 min
3. For the sauce, mix the vinegar with the sugar, add the cucumber and shallot.
4. Mix the cooled meat with the beaten eggs, spring onion and chilli.
5. Stretch and roll one dough ball on an oiled surface until paper-thin (about 35 cm). Place in a hot, oiled pan, ladle a quarter of the filling onto the middle, and fold the four sides over to make a square parcel.
6. Fry over medium heat for 3-4 minutes per side, until golden brown and crispy and the filling has set. Make the rest the same way. ⏱ Timer: 3 min
7. Cut into squares, and serve with the cucumber vinegar sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Ready-made thin filo or spring roll wrappers can be used if there's no time to stretch the dough.
• Only combine the filling with the egg right before frying, so it doesn't release its liquid.

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