Martabak

Martabak

Martabak ialah sejenis makanan yang ada dijual di Malaysia, terutama popular di Johor. Martabak ada dua jenis iaitu martabak ayam dan daging. Di Indonesia, martabak disebut sebagai martabak telur.

Martabak Raja dari Kelantan

Di Kelantan terdapat hidangan martabak istimewa yang tebal dan mempunyai banyak inti yang dikenali sebagai Martabak Raja. Ia terkenal diseluruh Malaysia.

Martabak ini merupakan martabak yang dihidangkan kepada keluarga DiRaja Kelantan ketika 1950-an, tetapi kini ia dijual kepada umum. Martabak ini terdiri daripada tiga lapisan segi empat sama dengan inti daging atau ayam

The Murtabak comes from India, and its trace back to the Sultanate of Delhi (1206-1526). Accompanying the traders, the murtabak aired in many Asian countries of south-west, and remained a popular dish in many of these regions. In Malaysia, it is nicknamed « Mamak » by malaysians. In Indonesia, especially Jakarta, it is called « Martabak ». It comes in two versions, savory and sweet dish. This dish is also eaten in Saudi Arabia and Yemen where it is called « Mutabbaq ».

Ingredients :
2 tablespoons of ghee
4 eggs
1 cup of flour
3/4 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1/4 teaspoon of baking powder
1 glass 1/2 water

Garnish :
600 g of mutton chopped
1 teaspoon of salt
1/4 teaspoon of turmeric powder
8 diced onions
20 cardamoms seeded
2 tablespoons of toasted coriander seeds
1 tablespoon of anise

Preparation :
Fry the turmeric with a little oil and set aside. Cook the lamb and diced onions over low heat and add cardamom, coriander, anise and salt. Reserve.

Mix flour and baking powder in a bowl with a glass and a half of water. Knead into a smooth paste, cover the bowl and let dough rest for the night.

Divide dough into 4 equal portions. Spread it thinly on an oiled marble or a cutting board glass, then add the ghee. Fold and shape into balls then cover the dough with a damp cloth. Let stand 1/2 hour.

Flatten finely the dough into rectangle, place the garnish evenly in the center of the dough, brush over lightly beaten egg over the meat. Wrap the dough over the meat to form a square. Fry in oil until brown on both sides. Serve hot.