Martabak

An Indonesian Lamb Snack

(Contributed by Garry Vroegh <a043140t@bc.seflin.org>>. These snacks are served in vendor stalls, and are perfect for a light summer supper.)

Ingredients Directions
  • 2 Tablespoons of oil
  • 4 cloves garlic
  • 10 ounces ground beef
  • 8 ounces ground lamb
  • 1 medium onion, halved & sliced
  • 1 small leek, halved lengthwise & sliced
  • 1 red chili, seeded & sliced
  • 2 Tablespoons Chinese celery leaves, chopped
  • 1 Tablespoon curry powder
  • 4 eggs
  • 1 spring onion, finely sliced
  • salt & white pepper, to taste
Dough
  • 2 cups white flour
  • 3 Tablespoons oil
  • ¾ cup water
  • pinch salt

Prepare the dough by combining the ingredients and kneading them into an oily elastic dough. Cover and leave at room temperature for 2 hours. Divide the dough into 4 pieces. Roll each piece into a ball. Pull with lightly oiled hands on an oiled or marble surface to make a big circle.

While the dough is resting, make the filling. Heat the oil and sauté the garlic a few seconds. Add the ground meat and sauté over high-heat until the meat is no longer pink. Add the onions, leek, chili, and celery leaf. Continue to sauté another 2-3 minutes. Add the curry powder, mix well and cook another 3 minutes. Set aside to cool.

Finishing

Divide the cooked filling into 4 bowls. Add 1 egg and a bit of spring onion, salt, and pepper to each, and mix well. Heat a Heavy Skillet. When hot, fill the center of each circle of dough with the mixture. Fold in the sides and ends to completely enclose the filling, like an envelope.

Fry in the skillet until golden brown on one side. Turn and Fry the other side. Cut into pieces and serve.

Serve with your favorite sambal, or maybe a bit of acar segar or acar bawang, if you have access to Indonesian condiments.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1999 Ronald Florence
Last modified: Wed Jun 16 16:33:23 EDT 1999