Savoury Murtabak
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.
Prep Time 1 hour hr
Cook Time 30 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Appetizer, Main Course
Dough
- 2 cups flour
- 1 1½ tsp salt
- 1 tsp oil
- 1 tsp yeast
- 1 cup water
Filling
- 2-3 tbsp oil
- ½ small brown onion, diced
- 1 garlic clove
- 1 fresh red chilli
- 2 inch ginger
- 1 tbsp red curry paste
- 1 vEEF® Mince, defrosted
- 1/4 coriander bunch, chopped
Garnish
- fresh mint, to taste
- fresh coriander, to taste
- lemon juice, to taste
- extra virgin olive oil, to taste
- mango chutney, to taste
Pastry Dough
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.
Filling
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.
Assemble
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.