Ramadan Murtabak

Ingredients

• 3 cup Plain flour (Plus extra if needed for dough consistency)
• 4 tbsp Oil or ghee (For the dough)
• 0.5 tsp Salt (For the dough)
• 1 cup Hot water (Adjust as needed for a soft dough)
• 2 tbsp Oil (For sautéing the filling)
• 1 Small onion (Finely diced)
• 400 g Chicken mince (Can substitute with beef or lamb)
• 1 tsp Garlic ginger paste
• 1 tbsp Tomato purée
• 1 tsp Red chilli powder (Optional)
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Garam masala
• 1 tsp Salt (Or to taste for the filling)
• 3 Eggs (Large eggs)
• 2 Spring onions (Finely chopped)
• 2 tbsp Fresh coriander (Chopped)
• 8 tbsp Shredded Mozzarella (Approximately 1 tbsp per murtabak)
• Oil (For rolling the dough and pan-frying)

Steps

1. 1

   In a large mixing bowl, combine the plain flour, salt, 4 tablespoons of oil or ghee, and the hot water. Mix until a shaggy dough forms.

2. 2

   Transfer the dough to a clean surface and knead for about 5 minutes until it becomes smooth and soft. If the dough is too sticky, add a little more flour; if too dry, add a splash of water. Cover and let the dough rest for at least 1 hour.

3. 3

   Prepare the filling: Heat 2 tablespoons of oil in a pan over medium heat. Add the diced onion and sauté until soft and translucent.

4. 4

   Stir in the garlic ginger paste, tomato purée, red chilli powder, ground cumin, ground coriander, garam masala, and salt. Cook for about 2 minutes until the spices are fragrant.

5. 5

   Add the chicken mince to the pan. Break it up with a spoon and cook for 10-12 minutes until fully cooked through and no longer pink. (Note: If using beef or lamb, increase the cooking time).

6. 6

   Remove the chicken mixture from the heat and allow it to cool completely. This is important to prevent the dough from tearing during assembly.

7. 7

   Once the meat is cool, stir in the eggs, chopped spring onions, and fresh coriander until well combined.

8. 8

   Divide the rested dough into 8 equal portions and roll each into a smooth ball.

9. 9

   Generously oil your work surface and an rolling pin. Roll out one dough ball as thinly as possible until it is slightly translucent. You can also use your hands to gently stretch the edges.

10. 10

    Place approximately 2 tablespoons of the meat and egg filling in the center of the dough. Top with 1 tablespoon of shredded mozzarella.

11. 11

    Fold the edges of the dough over the filling to create a square or rectangular parcel. Press gently to flatten and seal the edges.

12. 12

    Heat a flat pan or tawa with a little oil over medium-low heat. Carefully place the murtabak in the pan.

13. 13

    Cook for 3-4 minutes per side, turning carefully, until the exterior is golden brown and crispy, and the egg inside is fully set. Ensure the edges are also cooked through. Serve hot.

Notes

If using beef or lamb mince, ensure you cook the meat for longer than the chicken to ensure it is tender. The dough must be rolled very thin (translucent) to achieve the characteristic flaky layers of a street-style murtabak.

Nutrition per serving

• Main
• Street Food
• Ramadan
• Iftar
• Savory
• Flatbread
• Chicken
• Pan-Fried