Egyptian Martabak Recipe

Martabak Egypt or also known as martabak kubang has a characteristic taste of strong spices in the meat filling, such as rendang, curry, or curry. Like martabak in general, this dish also uses the stuffing of beaten duck/chicken eggs, sliced scallions, and onions.

Ingredients

Skin Dough:
Wheat flour - 200 grams
Water, adjust - 125 - 140 ml
Cooking oil - 50 ml
Salt - a pinch
Oil, for soaking the dough - to taste
Meat Stuffing (Stir-fried):
Ground beef - 250 grams
Onion, coarsely chopped - 1 grain
Shallots, puree - 5 grains
Garlic, puree - 3 cloves
Galangal, puree - 1 segment
Ginger, puree - 1 segment
Curry powder/paste - 3 tbsp
Lemongrass, bruised - 2 sticks
Citrus leaves - 5 pieces
Bay leaf - 2 pieces
Turmeric leaves, tear and conclude - 1 sheet
Thick coconut milk - 100 ml
Ground pepper - 1 tsp
Salt - 1 tsp
Oil, for frying - to taste
Cuko Sauce:
Brown sugar, comb - 5 tbsp
Tamarind or cooking vinegar - 1 tbsp
Water - 500 ml
Onion, sliced - to taste
Tomato, sliced - to taste
Cayenne pepper, sliced - to taste
Martabak Filling:
Duck / chicken eggs - 6 eggs
Spring onions, thinly sliced - to taste
Onion, thinly sliced - to taste
Purchase ingredients and cooking utensils

Plans

1. Mix all the skin dough ingredients. Knead until the dough comes together and doesn't stick to your hands.
1. Heat some oil. Saute the onions briefly.
1. In a saucepan, bring the sugar, tamarind and water to a boil and mix well. Turn off the heat and let it cool.
1. Heat the oil in a non-stick frying pan over low heat. Set aside.
The dough balls are soaked in oil for at least 2 hours to make them more flexible and easy to thin out. But do not exceed 12 hours because the dough will be too flexible and easily torn.

What is the difference between egg martabak and egyptian martabak?

One other uniqueness that distinguishes the taste of the two is the oil ingredient. Egg martabak generally uses coconut oil to fry martabak, while Egyptian martabak uses margarine, butter, or ghee.

What does the egyptian martabak contain?

How many calories are egyptian martabak? Martabak Egypt Ash (Ash) : 1.1 grams Energy (Energy) : 278 Calories Phosphorus (P), Phosphorus : 168 milligrams Potassium (K), Potassium : 123.0 milligrams Calcium (Ca), Calcium : 49 milligrams another 16 lines

What is martabak kubang? Martabak Kubang is a typical Minang food in the form of egg martabak which is very rich in spices.