1 / 1 Photo by: Suhara
Serves : 8
- 500 g all purpose flour
- 1 tbsp margarine
- 2 cups water
- 2 1/2 tbsp salt, to be diluted in water
- 100 g minced chicken
- 4 shallots
- 1 garlic
- 1/2 in ginger
- 2 tbs kurma powder seasoning
- 1/2 tsp ground black pepper
- 1 spanish onion, diced
- 2 eggs, beaten
- pinch of sugar and salt to taste
- oil for cooking
- 1 container margarine, for rubbing into dough and cooking
Prep:30min › Cook:15min › Extra time:2hr rising › Ready in:2hr45min
- For the dough: Knead 1 tbsp margarine with flour in a large bowl, adding salted water bit by bit. Mix well while kneading until it forms a ball and dough pulls from the bowl. Divide the dough into 4 balls. Cover bowl with damp towel and let it rise for about 2 hours.
- Prepare filling: Chop shallots, garlic and ginger finely. Heat a little oil in pan, saute the chopped ingredients and add minced chicken, kurma powder, black pepper , salt and sugar and stir well until cooked. Remove from heat and set aside.
- When filling has cooled, put in bowl and add diced onions and beaten eggs; mix well. Set aside.
- To make murtabak: You need 3 squares of dough for layering and 1 larger main dough to envelope the layers into a parcel. Out of that 3 squares, 1 of them has to be thicker than the other 2, for the middle layer.
- From the doughballs, use: 1/2 doughball to make 1 thick square layer 1/4 doughball each to make 2 thin square layers 1 doughball to make the larger outer envelope layer.
- When dough has risen, prepare the inside layers first: Heat a flat griddle or pan. Have the tub of margarine next to workspace. Pinch off half of 1 doughball and on a greased flat surface, take a little margarine and working with the bottom of your palm, stretch the dough out into a 6in square. As you're stretching the dough, keep adding a little pinch of margarine each time. It should be a thin layer and don't worry if there are little holes as they go on the inside(except for 1 middle layer that needs to be thicker)
- Place the square layer in the hot pan and cook both sides on medium heat until it is no longer opaque. Remove from heat and set aside.
- Repeat this process 2 more times until you have altogether 3 cooked square layers.
- Prepare the final envelope layer using the same method of applying margarine and stretching. Stretch evenly to medium thickness and make sure there are no holes.
- Place filling onto the middle of the dough, covering 6 in square. Then put 1 thin dough layer on top and repeat with filling on top of it. After that, place the thick middle layer and repeat process of layering filling and the final thin doughlayer and filling.
- Take one end of the dough and fold over to the opposite end and seal edge. Repeat process for all ends, cutting away the thick edges before folding so it is not too lumpy.
- Cook the murtabak parcel with margarine over medium heat until dough is cooked through on both sides.
We had some ripe bananas and mum decided to make a sweet murtabak too. She mashed the bananas with some sugar, added a pinch of salt and beaten eggs for the filling.
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