Hello ladies and gents this is the Viking telling you that today we are talking about

WORLD STREET FOOD

Crispy on the outside and richly stuffed on the inside, martabak is one of the most popular street food dishes across the Western and South-Eastern Asia. Even though it seems simple at first glance, its preparation — if done traditionally — requires some serious skill. When it comes to savory martabak, the first step is to knead flour, salt, water, oil or ghee, and sometimes eggs, into a soft dough. 

After resting for a while wrapped in plastic foil or soaked in oil, the dough is divided into individual portions which will be turned into thin, roti-like pancakes. Traditionally, small balls of dough are pressed into flat discs and then tossed in the air until they become very thin and almost transparent. Martabak street vendors tend to turn this process into a show for the passers-by, while an at-home preparation suggests merely rolling the dough with a rolling pin. The filling is prepared by mixing sautéed ingredients — usually, onions, garlic, shallots, and minced meat — with the fresh ones, which can include tomato, fresh herbs such as mint and coriander, whisked eggs, and cheese. 

The filling is spread into the center of the pancake, which is then folded into a rectangular envelope, and carefully transferred onto an oiled griddle or a frying pan. Martabak is cooked on both sides until browned, while the degree of crispiness is a matter of personal preference. Hot martabak is cut into small portions and served with some lemon or lime wedges or dipping sauce. 

Sweet martabak or martabak manis is particularly popular in Indonesia, and its preparation method is slightly different. The dough is in fact a thick, pancake-like batter made with yeast, which is cooked on one side only. The top is smeared with butter, ghee, peanuts, chocolate, condensed milk, and even cheese, after which the pancake is folded, cut, and served.

HISTORY

The name martabak was most likely derived from the Arabic word mutabbaq which means folded. However, the exact origin of this dish and the way it has spread across Western and South-Eastern Asia is somewhat murky. Some claim it was invented in Yemen, others believe it was simultaneously developed in Yemen and Saudi Arabia, while the third theory suggests it was brought to Yemen by Indian traders. 

Nowadays, martabak is present in numerous Asian countries under various names. Arabic countries such as Yemen and Saudi Arabia call it mutabbaq or mutabbag and fill it mostly with mutton, eggs, green onion, garlic, and tomato. In Indonesia, the dish is known as martabak and has two variants — savory martabak telur and sweet martabak manis. Martabak is one of the most popular street foods in Indonesia, Malaysia, and Singapore, since it is satiable, cheap, and widely available.

This recipe gives directions on how to make a classic Yemeni martabak filled with minced meat, eggs, leek or green onion, and various spices. Mutton is the most common meat choice in Yemen, although it can be replaced with beef or chicken. The filling can also be enhanced with white cheese.

INGREDIENTS for 6 servings  45 min

DOUGH

• 3 cups bread flour
• 3/4 cup water
• 1/3 cup oil
• 1 1/4 tsp salt
• 1 egg
• extra oil

FILLING

• ½ onion
• 1 clove garlic
• ½ lb ground meat
• ½ tomato
• 1 pinch spices (cumin, coriander, ground black pepper, ground red chili powder)
• 1 cup leek or green onion
• 4 eggs
• ½ tsp salt
• 2-3 tbsp white cheese, optional

METHOD

 

1 First, make the dough. Mix all the ingredients in a large bowl and knead them thoroughly for about 10 minutes, until you get a soft and slightly sticky dough. To prevent the dough from sticking to your hands, coat them in oil. Divide the dough into 6 parts. Form them into balls, drizzle with oil, cover, and let rest for 3 hours.

2 Prepare the filling. Warm up some oil in a large skillet, then sauté finely diced onion and minced garlic. When they turn brown, add meat and cook for 10 minutes, until it browns thoroughly. Add the tomato cut into small cubes and the spices. Cook until the tomatoes soften slightly, then remove from heat and allow the filling to cool.

3 In a large bowl, lightly whisk the eggs with salt. Add finely chopped leek or green onion, cheese, and the cooled meat mixture. Stir well.

4 Now, stretch out the dough on a large, flat surface. Press each ball of dough until you get a circle 5-6 inches in diameter. Oil the dough disc and grab it at the bottom, so your right hand holds the dough from underneath, and the left hand from above. Quickly lift the dough with your right hand and toss it over the left. Repeat until the dough becomes fully stretched and so thin you can almost see through it.

5 Assemble the martabak. Place 2-3 tablespoons of filling into the center of the dough, and arrange it into a square form. Then, fold the dough: fold the bottom side first, then the upper side, the right one, and finally, the left one.

6 Heat some oil in a frying pan, then cook the folded martabak for 3-4 minutes on each side.

7 Cut into smaller pieces and serve with some lime wedges.

And as always have a chilled day from the Viking