{"id":275,"date":"2020-12-21T20:34:03","date_gmt":"2020-12-21T20:34:03","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=275"},"modified":"2020-12-21T20:34:04","modified_gmt":"2020-12-21T20:34:04","slug":"murtabak-mutabak-mattabak-mutabbaq","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/275","title":{"rendered":"Murtabak \/ Mutabak \/ Mattabak \/ Mutabbaq"},"content":{"rendered":"\n<p>A stuffed pancake or pan-fried bread commonly found in Saudi Arabia, Yemen, Indonesia, India, Malaysia, Brunei, Singapore and Thailand.  Ingredients differ by aria.  Originally from Yemen.<\/p>\n\n\n\n<p>(Originally inspired by Yotam Ottolenghi)<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>300g all purpose flour<\/li><li>1 tablespoon oil<\/li><li>190ml water, room temperature<\/li><li>1\/2 teaspoon salt<\/li><li>300g minced beef or mutton (full fat)<\/li><li>12 small shallots<\/li><li>1 teaspoon curry powder<\/li><li>salt, sugar, white pepper<\/li><li>4 duck eggs<\/li><li>3 chicken eggs<\/li><li>11 spring onions<\/li><li>cucumber &amp; shallots for pickle<\/li><li>10 birds-eye chillies<\/li><li>1\/2 head medium size garlic<\/li><li>75g palm sugar<\/li><li>25g granulated sugar<\/li><li>2 tablespoons lemon juice<\/li><li>300ml water<\/li><li>enough oil for soaking an frying<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Make the pastry<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>300g all purpose flour<\/li><li>1 teaspoon salt<\/li><li>1 tablespoon olive oil<\/li><li>Gradually add 190ml water whilst kneading until smooth.  It will be quite sticky.<\/li><li>Divide into 8-10 portions (balls)<\/li><li>Soak in oil for at least 1 hour.  This is to soften them and make it easier to roll.  Keep the oil for frying later.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pickles<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Boil<ul><li>1\/2 cup of cider vinegar<\/li><li>1 cup of water<\/li><li>2 teaspoons kosher salt<\/li><li>3-4 tablespoons granulated sugar<\/li><\/ul><\/li><li>1 cucumber, seeds removed, finely sliced<\/li><li>couple of shallots, cut in half<\/li><li>pour brine over cucumber &amp; shallots &#8211; cover completely.  Refrigerate at least 1 hour<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Filling<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Finely slice 10-12 spring onions &#8211; just the green bit (for colour)<\/li><li>finely slice 10 small shallots and 1 large onion<\/li><li>In a pan, heat 3 tablespoons of oil and cook shallots and onion until fragrant &#8211; add 300g of minced beef or mutton (full fat)<\/li><li>add salt and pepper, 1\/2 teaspoon of sugar, 2 teaspoons curry powder.  Add spring onions last.<\/li><li>Cook for 5 minutes on medium heat.<\/li><li>Set aside<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Murtabak sauce<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Heat 300ml water<\/li><li>Add 75g palm sugar &amp; 25g granulated sugar<\/li><li>add 1\/2 head garlic, crushed and finely sliced (not chopped!)<\/li><li>add 8-10 fresh birds eye chillies, finely sliced<\/li><li>cook until it thickens.<\/li><li>add 2 tablespoons of lemon juice at the end<\/li><li>put in a serving bowl and set aside<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Murtabak<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Heat the soaking oil in a frying pan.<\/li><li>Work each dough-ball on a well-oiled marble slab into a very thin pastry sheet.  First flatten with well-oiled palm, then thin it further by pulling at the edges.<\/li><li>Whisk the eggs and mix with curried meat filling.<\/li><li>Spoon about 2 tablespoons of the filling<\/li><li>Fold the four sides in like an envelope, into a square<\/li><li>Fry for 2-3 minutes until golden brown.  Flip and fry other side<\/li><li>Cut into 2 or 4, serve warm or cold with chilli dip, or with the pickle and a hot and sweet sauce.<\/li><\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Stuffed pan-fried bread from Yemen with spiced meat, pickles and chilli sauce.<\/p>\n","protected":false},"author":2,"featured_media":276,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[8,15,7,42,9,10],"class_list":["post-275","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-baking","tag-beef","tag-bread","tag-lamb","tag-side","tag-starter"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=275"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/275\/revisions"}],"predecessor-version":[{"id":277,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/275\/revisions\/277"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/276"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}