Murtabak Royal

“Murtabak” or “Martabak”, is a stuffed pancake or pan-fried bread that is commonly found in Saudi Arabia (especially the Tihamah and the Hejaz regions), Yemen, India, Indonesia, Malaysia, Singapore, Brunei and Thailand. The main ingredients of the “Murtabak” (Meat & Egg Turnover) are flour, salt, eggs and savoury meat or alternatively, a vegetarian filling. It is prepared by wrapping the filling in dough, folding it and frying, then repeating this process until you get a multi layered pan-bread of at least 4 centimetres thick. Malaysian Chicken Curry or Beef Curry Murtabak is a delicious snack made from roti bread filled with a ground curried beef or chicken filling and egg. In Malaysia, there is no specific time where “Murtabak” can be served. Malaysians eat “Murtabak” anytime of the day and all year round. This is my own “Murtabak” recipe, which was handed down to me through many generations. Try it and Good Luck!


Yield: 10 Portions (80 g to 100 g Per Piece).




1 packet of ready-made, large-sized spring roll skin, 40 pcs



300 g minced chicken, beef, lamb or even seafood

2 cloves garlic

1/2 inch ginger, chopped fine

2 tbsp kurma powder

2 tbsp meat curry powder

1/2 tsp ground black pepper

4 Spanish onion, diced, chopped coarsely

200 g coriander leaves, chopped coarsely

100 g spring onions, chopped coarsely

100 g coconut milk

8 eggs, beaten

pinch of sugar

pinch of salt

pinch of chicken stock powder

enough oil for cooking




1. Heat the non-stick pan and add some cooking oil.

2. Fry chopped garlic, ginger and onion until fragrant and slightly caramelised.

3. Add in kurma and curry powder and sauté for 2 minutes.

4. Add minced chicken or beef and coconut milk, cook until the milk dries up.

5. Season with sugar, salt and chicken stock powder to taste.



Preparation: 30 minutes

Cook: 8 – 10 minutes each

Ready In: 45 minutes



1. Place a piece of spring roll skin on a clean surface.

2. Mix the savoury fillings with beaten eggs and mix well.

3. Scoop out about 2 tbsp of fillings and egg mixture and place in the center of the skin.

4. Spread the fillings but not too near the edges.

5. Fold by taking the corner tip of the skin to meet in the center, like an envelope fold, thus covering the fillings inside.

6. On a heated pan, drizzle some ghee and fry the first layer of murtabak until brown on both sides. Take it out of the pan and set aside.



1. Take another piece of the skin and place on the cutting board.

2. Scoop out 2 tbsp of the fillings & egg mixture and place in the center just like the first one.

3. Place the already fried first layer of the murtabak over the fillings of the second layer.

4. Scoop about 1 tbsp of the fillings and place it on top of the first layer.

5. Fold the same way as the first one but this time covering the first layer.

6. Fry the same way as the first one.

7. You may add more eggs and the rest of the fillings when the first mixture begins to deplete.



1. Repeat the same process as the previous layers.

2. Now you will get a three-layer pan-bread filled with savoury fillings.

3. Control the heat as you fry to avoid scorching of skin.


Chef’s Tips:

The “murtabak” may be cut diagonally in order to get 4 perfect portion-sized triangles. The triangles can be further sliced into smaller pieces for the purpose of serving as an appetiser or bite size cocktail snacks. On a serving plate of any size and shape, place some salad greens. Then place the sliced “murtabak” and arrange as you wish, either standing upright or slanting, leaning on each other. It is advisable to serve “murtabak” with a curry sauce consisting only of onions and diced potatoes. Sliced cucumber, cherry tomatoes and a sprig of mint leaves will be heavenly.


Recipe by Chef Razif Haron.

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