Murtabak |

I’m gonna share a little secret with you; we have been working ahead of time in the Dude food kitchen. The last four weeks this dude has been in Indonesia. For 28 days I enjoyed sun, sea, beautiful culture and of course delicious food. And still, you had you dude food every tuesday here, as if I was just doing my thing in the kitchen on those days. You might wonder how I did that… Well that is because we had been working ahead of schedule. Not because I was out to fool anyone.

Murtabak |

No, no…ee, nee. Of course I did that for no other reason than to not disappoint the millions of DudeFood Tuesday Fanatics. So we had a dude food dish to prevent half the world pushing the refresh button all tuesday long… Waiting for a new man article to come online in Simone’s Kitchen.


Murtabak |

Talk about ‘refreshing’ : in Indonesia I have discovered a few refreshing ideas about tough, masculine dishes that I will be sharing with you the coming weeks in the Dude Food kitchen. Today I want to share a spicy and savory snack; the murtabak. This filled pastry envelop is also called martabak or murtaback, but that is all about nuances, I believe. And for nuance, we have little room on DudeFood Tuesday, so we will just go with murtabak.

murtabak |

In Indonesia this snack comes in a savory and a sweet variation, but I – of course – opted for the savory version. I have seen how they made this delicious snacks in little roadstall in Sumatra and with this recipe you will get a little bit of Indonesia in your own kitchen. Deliciously good, but also something that will win you points when your mates come over to watch a game or have an evening of playing cards. It’s a delicious straight calorie rich dish, so enjoy away. When you want to fool yourself you just hold your stomach a little more in, when you step on the scale. Right?

Murtabak |
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Murtabak with minced beef

A savory Indonesian snack
Cook Time: 10 mins
Servings: 4


  • For the pastry:
  • 400 g flour
  • 1 dl milk
  • 1 dl water
  • 1 whisked egg
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 4 small knobs of butter
  • For the filling:
  • 250 gr ground beef
  • 1 large onion finely cut
  • 4 cloves chopped garlic
  • 1 tbsp ginger
  • 1 red chili finely diced and seeds removed
  • 2 tbsp of red curry paste
  • 2 tbsp of chopped coriander you can leave this out if you don't like coriander
  • 2 tbsp of chopped mint
  • salt
  • pepper
  • 4 whisked eggs
  • oil or ghee for baking


  • Making the pastry:
  • Of all the ingredients for the pastry keep the butter separate and mix the rest to a smooth dough. Wrap the dough in plastic and put away in a warm spot for at least an hour
  • Start working on the preparations for the filling. Check after an hour if the dough is nice and smooth, divide into 4 portions. If it is still too sticky knead a little more dough through the pastry until it is easy to handle and doesn't stick too much.
  • (If you fail miserably at this point, ask the misses to correct your dough. That's what I did and I did say before that making pastry and dudes is not necessarily a good combination right?)
  • Add a bit of butter to each portion and make a little doughball. Roll out these balls on a greased surface till really thin dough. It's useful to do them all first so you can bake them one after the other. You can put them on top of eachother with some aluminiumfoil in between.
  • Alternatively you can also use fillopastry instead. Saves a lot of time!
  • The filling:
  • While your dough is resting heat a few tablespoons of oil in a frying pan and make your stuffing.
  • Bake the onion, garlic, chili and ginger until translucent and than add the currypaste and the minced meat. Break the meat apart and bake till golden. Add salt and pepper if needed.
  • Add the mint and the coriander at the last minute and bake for another minute. Leave to cool completely after this. As soon as it is cooled add the whisked eggs and stir through.
  • Assembling the murtabak's:
  • Using a big pan (it needs to fit the murtabaks) heat some oil or ghee and into the pan add one of the sheets of pastry like some kind of pancake.
  • After about a minute scoop a quarter of your meatfilling in the middle and directly fold over the four sides. You will get a square parcel doing that. Using two spatula press gently on the murtabak to flatten it a bit.
  • If for whatever reason you fail to make the parcel or your murtabaks are too big to fit into the pan; you can make it either into a rectangle or scoop the filling in while on the kitchen counter, fold it into a parcel and than put the parcel in one go into the pan. That'll also work.
  • Leave the parcel to bake for about 2 minutes each side until golden and crispy and than use two spatula's to turn it on the other side.
  • Remove from the stove and cut into equal squares or whatever shape you like.
  • Repeat for the remaining murtabaks.
  • This filled snack is delicious when served with sweet chili sauce or a good chutney like the one from Simone's Kitchen for instance.. 😉


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @simoneskitchen or tag #simoneskitchen!

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