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martabak telor - martabak mesir (beef and eggs pancakes)

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Prep Time: 36 minutes

Cook Time: 15 minutes

Total: 51 minutes

Servings: 4

Cost: $8.10 /serving

Ingredients

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Instructions

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Step 1

Stir the sugar with hot water until melted. Add the rest of the ingredients in and let it pickles overnight if you have the time. It can be stored in the fridge for up to 1 week

Step 2

Prheat a large skillet and then add in 2 Tbsp of oil. Add in the onion, garlic and leeks and stir-fry until fragrant, about 3 minutes or so. Add the ground beef and use the spatula to break up the ground beef and cook for about 2 minutes or until no longer pink. Stir in the curry powder and seasonings and cook for another minute. Have a taste and adjust seasonings to your liking. Stir fry until the filling is really dry. Remove from the heat and let it completely cool before wrapping. Stir in the beaten egg and mix. You can prepare up to this step ahead of time

Step 3

Mix the flour, salt, and water in a mixing bowl. Add in the water bit by bit and then mix the dough until it comes together into a mass. It doesn't need to be smooth. Cover and let the dough rest for at least 2 hours (4 hours is best if you have the time)

Step 4

After 2 hours, you can see the dough has relaxed quite a bit and you can knead it few times with your hands and you will get a pretty smooth dough now. If the dough is still not soft enough, rest it for another hour if necessary. Divide the dough into 4 equal-size doughs. Pour 2 Tbsp of oil and rub it all over the dough. Cover them a plastic wrap and rest overnight for at least 6-8 hours (the longer it sits the easier the dough to pull without tearing). The magic happens during the resting period

Step 5

After 6-8 hours, oil your palm and your work surface and gently pick up one dough. It is very soft and stretchy at this point

Step 6

Put 1 Tbsp of cooking oil in a non-stick skillet. Don't preheat the pan just yet. Gently flatten the dough with your palm and then use your fingers to gently pull and stretch the dough out and stretch into a roughly even square, about 10 x 10-inch in size. The dough should be quite thin and stretchy, but be careful not to tear them. If it tears a bit, don't panic, they will overlap when you wrap it.

Step 7

Gently peel the dough and place on a top of the pan with the dough draping on the rim of the pan. Scoop about 1/4 of the filling in the middle of the dough and then fold the two sides up and followed by the top and bottom into a parcel

Step 8

Place the pan on the stove and cook over medium heat until golden brown and the eggs are cooked inside and then flip to the other side and cook until golden brown. Repeat the whole process until you are finished with the filling and dough

Step 9

Get one spring roll wrapper. Place 1/6 of the filling into the middle of the dough and then fold the two sides up and followed by the top and bottom into a parcel. Preheat 1 Tbsp of cooking oil in a non-stick skillet and place the martabak (seam side down) on the pan and cook until golden brown and then flip to the other side and cook until golden brown and the eggs are cooked inside. While you are cooking them, go ahead and wrap another martabak and then place them on the pan to be cooked and repeat the whole process until you are finished with the filling and dough

Step 10

When cool enough to handle, use a sharp knife to cut the martabak into serving pieces and place them on the serving platter and serve immediately with cucumber relish on the side

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