Ingredients
½ tsp caster sugar
½ tsp salt
½ cup warm water
270g (9.5 oz) cake flour*
1 tbsp margarine or ghee, plus extra to coat
1 egg
vegetable oil, for shallow–frying
Beef filling:
1 tbsp peanut oil
1 brown onion, finely chopped
3 garlic cloves, finely chopped
3 tsp finely grated ginger
1 tbsp curry powder
300g (10.5 oz) beef mince
2 eggs
¼ cup finely chopped fresh coriander (cilantro) leaves
Ajat (tangy cucumber & chilli dip):
½ cup white sugar
½ cup white vinegar
1 tsp sea salt
½ small cucumber, sliced into rounds, then quartered
1 small Asian red shallot (or eschalot), sliced
1 long red chilli, sliced
Instructions
STEP 1
In a small bowl, dissolve the sugar and salt in the water. Place the flour in a separate large bowl, then add the margarine. Use your fingers to distribute evenly into the flour.
STEP 2
Make a well in the centre. Add the egg and about one-third of the sugar/salt water. Stir, adding the remaining water gradually, until the mixture comes together. Turn the dough out onto a work surface and knead for about 10 minutes until soft, smooth and elastic (you can also use a stand mixer with the dough hook if you have one). Divide dough into 6 equal balls. Coat each ball with extra margarine, then transfer to an oiled tray. Cover with plastic wrap and place in the fridge overnight to rest.
STEP 3
To make the ajat, heat the sugar, vinegar and salt in a saucepan over high heat for 3-4 minutes or until the sugar has dissolved. Allow to cool. Place the cucumber, shallot and chill in a small bowl. Pour over the cooled vinegar mixture. This can be made up to a day in advance.
STEP 4
For the beef filling, heat the oil in a medium frying pan over high heat. Add the onion. Reduce heat to medium-low and cook, stirring often, for 5 minutes or until the onion is soft. Add the garlic and ginger and cook, stirring, for 1 minute or until aromatic. Add the curry powder and stir to coat. Increase heat to high. Add the mince and cook, stirring, until browned. Add 2/3 cup water. Reduce heat to low and simmer for 20 minutes or until water has evaporated. Season with salt. Transfer to a bowl and set aside to cool. When cooled, stir in the eggs and coriander.
STEP 5
Return the dough balls to room temperature. Lightly oil a work surface. Use the palm of your hand to ‘press’ a dough ball out until it’s very thin (about 2mm, or 1/16”, thick). Place one-sixth of the filling into the middle of the pastry. Fold the pastry – envelope style – to enclose. Carefully transfer to an oiled tray.
STEP 6
Repeat with the remaining dough and mince. Pour enough oil into a large frying pan to come 1cm (a little over 3/8”) up the side. Cook the murtabaks, in batches, for 5 minutes, turning often or until crisp and golden. Drain on paper towel. Allow to cool slightly before cutting into pieces. Serve warm or room temperature with the ajat.
*NOTES –
- Try to use cake flour as it is a lower protein flour than pizza or bread flour. You could also use plain or all-purpose flour here if you can’t find cake flour
