If you've not heard of Murtabak before, let us be your guide to this delicious mince stuffed dough. Our plant-based version of this savoury stuffed pancake is simple, filling and makes the perfect share plate.
- 1 cup water
- 2 cups flour
- 1 tsp yeast
- 1 1½ tsp salt
- 1 tsp oil
- ½ small brown onion, diced
- 2 inch ginger
- 1 fresh red chilli
- 1 garlic clove
- 2-3 tbsp oil
- 1/4 coriander bunch, chopped
- 1 tbsp red curry paste
- 1 vEEF® Mince, defrosted
- mango chutney, to taste
- fresh mint, to taste
- fresh coriander, to taste
- lemon juice, to taste
- extra virgin olive oil, to taste
In a bowl, combine flour and salt.
Add oil, yeast and water. Mix and combine ingredients well.
Work the dough until a smooth consistency is achieved.
Split dough into 2 portions.
Saute the onion, garlic, chilli and ginger until translucent. Add the curry paste and vEEF® Mince. Break the mince apart and sear until golden brown.
Add finely chopped coriander and cook for another minute.
Place filling in fridge to chill.
In a large pan, heat some oil and add one portion of the pastry dough and cook for one minute.
Place half of the mince filling in the middle and fold over four sides to form a square parcel. Use a spatula to press gently and flatten the murtabak.
Allow the murtabak parcel to cook about 2 minutes until golden and crispy. Flip and repeat for other side.
Repeat process for remaining murtabak portion.
Once ready, cut and serve with a fresh side of garnishing salad and mango chutney.