Back to 6 servings dough 2.5 cups bread flour, about 300 g; cake or all-purpose flour also works 0.5 tsp salt, dissolved in the water 0.5 tsp sugar, dissolved in the water 1 cup warm water, added gradually; you may need a little less or more 1 egg egg, room temperature 2 tbsp ghee or unsalted butter, melted, plus extra to coat and grease filling 1 tbsp vegetable or peanut oil, for frying the filling 1 yellow onion, finely chopped 3 garlic cloves, finely chopped 1 tbsp ginger, finely grated 1 tbsp curry powder 1 tsp ground cumin 0.5 tsp cayenne pepper, adjust to taste 1 lb ground beef, or minced chicken 1 tsp salt 2 eggs, beaten, stirred in once the filling has cooled 2 tbsp chopped fresh cilantro, optional relish 0.5 cup white sugar, for the pickle 0.5 cup white vinegar, for the pickle 1 tsp sea salt, for the pickle 0.5 small cucumber, sliced into rounds, then quartered 1 small shallot, sliced 1 long red chili, sliced frying vegetable oil, for shallow-frying
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1 Step 1: Dissolve the sugar and salt in the warm water. Rub the melted ghee into the flour with your fingers, make a well, add the egg and some of the water, then gradually add the rest and knead about 10 minutes until smooth and elastic.2 Step 2: Divide the dough into 6 balls, coat each in a little ghee, cover and rest in the refrigerator for at least 1 hour or overnight.3 Step 3: Make the relish: boil the sugar, vinegar and salt for 3-4 minutes until dissolved, cool, then pour over the cucumber, shallot and chili. It can be made a day ahead.4 Step 4: Heat the oil in a pan over medium-low heat, cook the onion for 5 minutes until soft, then add the garlic and ginger and cook 1 minute more.5 Step 5: Stir in the curry powder, cumin, cayenne and salt, then add the beef and brown it over high heat, breaking it up. Add about 2/3 cup water and simmer on low for about 20 minutes until the liquid has evaporated and the meat is cooked through and dry.6 Step 6: Take the filling off the heat and let it cool completely, then stir in the beaten eggs and cilantro.7 Step 7: Bring the dough to room temperature. On a lightly oiled surface, press or roll each ball very thin, about 2 mm, then place one-sixth of the filling in the centre and fold the edges envelope-style into a square.8 Step 8: Heat about 1 cm of vegetable oil in a large frying pan over medium heat. Fry the murtabak in batches for about 5 minutes, turning often, until crisp and golden on all sides.9 Step 9: Drain on paper towels, cool slightly, cut into pieces and serve warm or at room temperature with the relish.getsaucepan.com/r/6b9dae43-604e-532c-a70d-897339a5d465
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