A crispy and savory paratha filled with minced beef. This Malaysian dish is a crowd-pleaser because you can't go wrong with this simple but tasty combination. With origins from Yemen and India, where they are called 'mutabbiq' or 'martabak', respectively, the murtabak reflects Malaysia's unique and complex history. This recipe is a cheat version of the murtabak as it doesn't require you to make your own paratha and use frozen Malaysian-style plain paratha to make murtabak.
CuisineMalaysian
Keywordbeef, savory
Servings5people
Ingredients
2tbspvegetable oil
1.1lbsminced beefequivalent to 500gm
2mediumyellow onionsdiced
3tspcurry powderadd more for extra spiciness
salt and pepper to taste
1packetMalaysian-style plain paratha10 pieces in a packet
2largeeggswhisked
Instructions
If frozen, de-frost paratha but not until it becomes too soft as it will make the paratha sticky. I de-frost them and keep them in the fridge until I'm ready to make the murtabak.
Heat up oil in a non-stick pan.
Brown the minced beef until there are no more clumps.
Add onions and curry powder to the pan and fry together with the beef until onions soften.
Season with salt and pepper.
Once the minced beef filling mixture is well-done set aside. You may let the filling cool down and then keep it in the fridge until you're ready to serve your guests.
In a separate pan, heat up half 1/2 teaspoon of vegetable oil and evenly spread on the pan. This step is optional but it creates a crispier murtabak.
Place a de-frosted paratha on the pan.
Spoon 1 tablespoon of the whisked egg onto the middle of the paratha and quickly put 1 - 2 tablespoons of minced beef filling on top of it.
Fold the paratha to make a parcel of minced beef filling and brown one side until then turn it around to brown the other side.
Remove from the pan and keep aside. Repeat until minced beef filling has finished.
Serve the murtabak with lentil curry for a more tasty and satisfying meal.