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Martabak is a popular appetizer typically served up with pieces of cucumber, onion, and curry sauce. Learn how to make/prepare Motabbag by following this comfortable recipe.
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Murtabak Recipe • 10 oz All aim flour
• 1/2 Cup butter
• 2-3 Fresh green Serrano
• 1 Large onion, fine chopped
• 1 Egg for each dough sheet
• 1/2 Cup water
• Salt to taste

For Meat Filling:
• 1 lb Ground lamb or beef
• 2 tbsp Ghee
• 1 Onion, fine chopped
• 1 tbsp Fresh ginger, fine minced
• 2-1/2 tbsp Meat curry powder
• 2 tbsp Cilantro, fine chopped
• 2 tbsp Fresh mint, fine chopped
To Prepare Meat Filling:
Take a wok or saucepan and heat up ghee.
Add chopped up onion, ginger, and meat curry powder,
Stir-fry for about 1 to2 minutes, add ground meat.
Stir with spatula and break off up meat so that there will be no clumps, cook until well browned.
Add cilantro and mint, stir to mix well with meat, promptly take aside from the flame.
Let it cool fully.

To Prepare Murtabak:
Sieve flour and table salt into a bowl.
Mix ghee, add water gradually and knead until the dough is smooth.
Let the dough remain for about 2 to 3 hrs to soften.
Make little balls from the dough, oil the work top with butter and work each ball into a very slim sheet.
First flatten with oiled palms, now slim it again by pulling the edges.
Sprinkle the dough sheet with 1 tablespoon butter and fold in edges, shape it into a square.
Now sprinkling a little flour and roll aside into a paper-thin rectangular sheet.
Preheat the griddle or pan, lubricate it well with ghee.
Break one egg in the center of the rectangular sheet and cautiously spread aside the egg all over the center piece of it.
Sprinkle few chopped up onions and fine chopped up green Serrano.
Spoon about 2 tbsp curried meat filling up evenly and fold in the 4 into a fine square.
Quickly lift the murtabak, utilising both hands, onto a preheated griddle.
Cook for about 2 to 3 minutess until golden brown.
Lift Murtabak up, lubricate the griddle with ghee, and cook the other side until brown.
Cut it into 2 or 4 pieces.
Serve red-hot or cold.
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