Relax dough long enough
The oil rest makes the sticky structure stretchable. Jumps back on the dough while pulling out, let rest for another 20 minutes.
Indonesian Recipe
Martabak Telur with beef
A very elastic dough, rested in oil, is pulled out thinly, placed directly into the pan and filled there and folded to the rectangular package.
Total time
3 hr 30 min
Calories
670 kcal
Servings
6 servings
Difficulty
Advanced
Why this recipe works
Crispy Indonesian egg martabak from the pan
Martabak Telur lives from a thin, flaky crust and plenty of egg filling. The dough needs a long rest in oil so that it can be pulled out almost transparently without jumping back. The meat mixture has to cool completely before it is connected to raw eggs. Thus, the filling only sticks in the pan and remains juicy.
Lunch
Dinner
Meat
Indonesian Recipes
Recipe
Martabak Telur with beef
Martabak Telur is a crispy-fried Indonesian dough package with a juicy filling of eggs, seasoned beef chops and many spring onions.
Ingredients
6 servings
Method
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1
Knead Elastic Paste
Knead flour, salt, a tablespoon of oil and first 170 ml of water for 10 minutes to a smooth, soft dough. Add residual water only if necessary.
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2
Let the dough rest in oil
Divide dough into four smooth balls, put into a small bowl and wet completely with 250 ml of oil. Covered at room temperature, leave to rest for 90 to 120 minutes.
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3
Fry meat filling
Roast beef in a dry pan crumbly brown. Add shallots, garlic, curry, coriander, cumin, pepper and salt and continue frying for 5 minutes.
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4
Filling completely cool
Distribute the meat mixture on a flat plate and let it cool completely. Then mix with eggs, spring onions and celery leaves.
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5
Add a quick vinegar side dish
Boil vinegar, water and sugar and let cool down. Dice cucumber, add shallot rings to the brew and let it be served until served.
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6
Remove the dough thinly
Pull a dough ball on oiled surface with your hands from the middle to the outside until a very thin square of about 45 cm is created. Small rim holes are unproblematic.
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7
Fill and fold in the pan
Heat four tablespoons of oil in a large pan. Place in the dough, distribute a quarter of the filling in the middle and fold the four sides quickly to a closed rectangle.
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8
Slowly fry crispy
Fry martabak at medium heat per side for 5 to 6 minutes. Also hold the edges briefly to the hot oil until dough and egg filling are completely cooked.
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9
Drain and cut
Drain for 3 minutes on a grid and cut into small squares. Serve with cucumber-shell pickle and bake the rest of the martabak as well.
Kitchen know-how
Tips for Martabak Telur with beef
Cool meat completely
Warm mince mix lets the eggs harden prematurely. First mix cold filling with eggs and spring onions.
Variations
How to adapt this recipe
Replace beef chop with lamb chop and use an additional half teaspoon of cumin. Drain out fat before cooling.
For a simpler version, use two large spring roll leaves overlapping each. Close carefully and bake with a little less oil.
Nutrition per serving
670kcal
52.0 gCarbohydrates
31.0 gProtein
38.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Martabak Telur with beef
The dough was kneaded too short or was not allowed to rest long enough in oil. Small holes on the edge are uncritical, large cracks should be put together.
Yes. The fried meat mixture can be cooled for one day. Mix eggs and spring onions just before roasting.
The package feels firm in the middle and no liquid egg runs out when cut. In medium heat, the filling can set without burning the dough.
The oil transfers heat evenly to the thin dough and produces the characteristic crispy, slightly flaky crust.
A thin sweet and sour vinegar side dish with cucumber, shallots and chilli is typical. A dark vinegar sauce can also be served separately.
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