Murtabak dough:
2 cups flour
½ teaspoon salt
1 egg
¾ cup cold water (approx)
Filling:
17½oz. lean mince
1 onion
½ teaspoon salt
2 teaspoons Indian Five Spice powder
1 tablespoon curry powder
1 egg
Oil
Dough:
Place flour and salt in a bowl. Make a well in the center of the dry ingredients. Beat egg and half a cup cold water together with a fork. Add to dry ingredients and mix quickly with a fork. Add more water if necessary to make a stiff dough. Knead lightly. Wrap and chill for 30 minutes while making filling.
Filling:
Cook mince in a pan until lightly browned. Peel and finely chop onion. Mix onion, salt, five spice and curry powder into mince. Cook for about 2 minutes or until spices smell fragrant. Remove from heat. Cool then mix in egg.
To assemble:
Divide dough into 6 equal pieces. Roll each piece into a 9.4″ diameter circle. Divide meat evenly between dough rounds and spread to within 1.5″ of edge. Fold edges into center, forming a rectangle. Press edges to secure. Lightly oil a grill hotplate and cook over moderate heat for 5 minutes each side until golden and blistered.
Makes 6.
David B. February 9th, 2010
Posted In: Meat Poultry & Fish
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