“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!
Breton shortbreads can be eaten as simple biscuits, but in recent years French pastry chefs have taken to using them as the foundation for fruit tartlets. Use the best salted butter you can find for a rich taste and crumbly, sandy texture.