මුර්ටාබක් - Murtabak

- නසීමා නිසර්දීන් විසිණි.

Murtabak

Arabian street food

Dough

3 cups flour

1 teaspoon salt

1/2 cup oil/ ghee

1/2 cup lukewarm water

1 egg

Method

In a large bowl or stand mixer combine

flour with salt, oil

Add water slowly in to it and make a soft dough. Knead for at least 10 minutes.Make equal size balls. Coat it with oil .Cover with a wet kitchen towel.

Let it rest for 1 hour.

Filing :

500 grams chicken or beef

1 large onion

1 table spoons ginger and garlic paste

1 medium size tomato

3-4 eggs

Chopped spring onions

1/2 teaspoon pepper powder

1/2 teaspoon chili powder

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala powder

Oil

To make the filling :

Heat the ghee / oil and fry the onion until it is soft.

Add the garlic and fresh ginger and continue to fry until the onion is golden brown.

Add the spices stir for a few seconds.add tomatoes

Put in the minced meat and carry on frying, stirring constantly, until it is well cooked.

To cook the murtaba :

beat the eggs and add into the cooled minced curry add chopped spring onions and mix well set aside in a small bowl.adjust spices of your choice.

Take 1 dough and put it on a well-greased surface or marble.

Work each ball of dough into a very thin pastry sheet. First flatten with your oiled palms, then thin it further by pulling the edges.

Place the filling in the middle.

Spread a portion of filling on the middle of the dough in a square shape.

Now fold one end of the dough and wrap it with other opposite side and seal the edges.

Do it for another ends too.

Carefully transfer it in to a hot griddle with a teaspoon of oil.

Cook gently pressing Murtabak over low heat on both side until browned and cooked.

Serve hot with tomato Ketchup or Chutney.