Murtabak

🔥 Prep

• Measure out 500 g flour into a large bowl.
• Measure out 1 tsp salt and set aside.
• Measure out 50 ml oil; reserve for dough and later frying.
• Peel and finely chop 1 pcs onion.
• Measure out 1 tbsp curry powder.
• Beat 2 pcs eggs in a small bowl.
• Place 300 g minced meat in a separate bowl.

🔥 Cook

• 1. To make dough, combine the measured 500 g flour, 1 tsp salt, and 2 tbsp of the reserved oil in a mixing bowl; gradually add ~180 ml water and knead for 5 minutes until smooth and elastic.
• 2. Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature.
• 3. Heat 1 tbsp oil in a skillet over medium heat; add the chopped 1 pcs onion and sauté for 3 minutes until translucent.
• 4. Add the 300 g minced meat to the skillet, breaking it up, and cook for 6‑8 minutes until no longer pink.
• 5. Stir in 1 tbsp curry powder and cook for 1 minute until fragrant.
• 6. Pour the beaten 2 pcs eggs into the meat mixture, scrambling lightly, and cook for 2 minutes until just set; remove from heat and let the filling cool slightly.
• 7. Divide the rested dough into 4 equal portions; on a lightly floured surface, roll each portion into a thin circle about 20 cm diameter.
• 8. Place a generous spoonful of the meat filling onto one half of each circle, leaving a 2 cm border; fold the dough over to form a semi‑circle and press the edges firmly to seal, crimping with a fork.
• 9. Heat the remaining 2 tbsp oil in a large non‑stick pan over medium‑high heat; place the stuffed parcels in the pan and fry for 3‑4 minutes per side, or until golden brown and crisp, pressing gently with a spatula.
• 10. Transfer the cooked murtabak to a paper‑towel‑lined plate to drain excess oil; let rest for 2 minutes before slicing.

🔥 Serve

• Cut each murtabak into bite‑size wedges and arrange on a serving platter.
• Serve hot with a side of sliced cucumber, tomato wedges, and a drizzle of sweet chili sauce or peanut sauce.
• Accompany with a small bowl of yogurt‑mint dip or sambal for added freshness.