Murtabak

Malaysian Food

Murtabak

Origin

Arabian Peninsula; popularized in Southeast Asia (Malaysia, Singapore, Indonesia)

Category

Street food / Savory stuffed pancake

Appearance

Golden-brown, square or rectangular pancake, often glistening with oil; served with curry or pickles

Ingredients

• Dough: Flour, water, egg, ghee/oil, salt
• Filling: Minced meat (chicken, beef, or mutton), onions, garlic, spices (cumin, coriander, turmeric), egg, sometimes vegetables

Preparation

1. Knead dough and let rest.
2. Sauté meat, onions, and spices for filling.
3. Roll dough thin, place filling, fold into square.
4. Pan-fry until golden and crispy.

Equipment

Rolling pin, frying pan or griddle, mixing bowls

Variations

• Vegetarian (egg and vegetables)
• Cheese Murtabak
• Sweet versions (banana, chocolate, condensed milk)

Taste

Savory and mildly spiced; sweet variations are sugary and rich

Texture

Crispy exterior with soft, flavorful filling

Aroma

Fragrant with spices, fried dough, and cooked meat

Sound

Sizzling while frying; light crunch when bitten

Cultural Significance

Popular street food and festive dish; commonly consumed during Ramadan or as a snack

Symbolism

Blends Arab culinary traditions with Southeast Asian flavors

Regional Cuisine

Malaysia, Singapore, Indonesia, Brunei, Southern Thailand

Social Context

Available from street vendors, night markets; shared among friends and family

Nutritional Information

High in calories; contains protein, carbs, and fats

Health Benefits

Provides energy and protein; moderation recommended due to frying

Dietary Restrictions

Not suitable for vegetarians unless meat-free; ensure halal meat if required

Allergens

Gluten, eggs, dairy (ghee), sometimes nuts in sweet versions

Cost

Affordable street food (~USD 1–5 per piece)

Production

Prepared fresh by vendors or home cooks; frozen pre-made versions also exist

Sustainability

Depends on meat sourcing; vegetarian options are more sustainable

Availability

Widely available in night markets, hawker centers, and Southeast Asian restaurants

History

Originated from Yemen and India; adapted in Southeast Asia with local spices and ingredients

Anecdotes

A favorite late-night snack during Ramadan in Malaysia and Singapore; often eaten with curry sauce

How to Prepare

1. Make and rest dough.
2. Cook filling with spices.
3. Roll out dough, add filling, fold, and fry.
4. Serve with curry or pickles.

FAQ

Q: Can Murtabak be sweet?
A: Yes, sweet versions with chocolate, banana, or condensed milk are popular.

Q: Is Murtabak the same across Southeast Asia?
A: No; flavors and spice levels vary by country.